Desserts: Caramel Semolina Blancmanges with Kiwi

Caramel Semolina Blancmanges with Kiwi


  • 1 tbsp. butter
  • 2 pinches salt
  • 3 tbsp. sugar
  • 1 dl white wine (e.g. Heida)
  • 6 dl milk
  • 65 g durum wheat semolina
  • 1.5 tbsp. honey
  • 2 pinch Bourbon vanilla powder (Coop Naturaplan)
  • 1 tbsp. water
  • 2 kiwis, cut into segments
Order the ingredients from COOP@home


Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light brown caramel has formed. Pour in the wine and simmer until the caramel has dissolved; reduce to a syrupy consistency and divide into the prepared moulds.

Bring the milk to the boil with the salt and vanilla, stir in the semolina, simmer for approx. 10 mins. over a very low heat, stirring continuously to form a thick paste. Stir in the honey and butter, pour the mixture into the moulds, level off, leave to cool then chill for about an hour. Using the tip of a knife, separate the semolina puddings from the edges of the moulds and tip onto plates. Top with the kiwis, serve immediately.


  • Desserts
  • 1h 30 Preparation/cooking time: ca. 30m + Refrigerate: ca. 60m
  • Servings For 4 people
  • Nutrition 276 Kcal