Pumpkin Semolina Flammeri with Caramelised Walnuts

A creamy semolina flammeri with Hokkaido pumpkin, orange and cinnamon, topped with caramelised walnuts. It warms you from the inside and goes perfectly with a cold winter evening.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 300 g Hokkaido pumpkin, peeled and diced
• 500 ml Milk
• 200 ml Cream
• 70 g Soft wheat semolina
• 50 g Sugar
• 1 pack Vanilla sugar
• 1 tsp Cinnamon
• 1 pc Organic orange, zest and juice
• 1 pinch Salt
• 2 pc Egg yolk
• 50 g Walnut kernels
• 20 g Butter
• 2 tbsp Honey

Method

1. Steam the pumpkin in a pot with 3 tbsp water, covered, for about 10 minutes until soft, then purée finely with an immersion blender.
2. Bring the milk, cream, sugar, vanilla sugar, cinnamon, salt and orange zest to a boil in a pot.
3. Sprinkle in the semolina while stirring and let it swell over low heat for about 3 minutes, stirring constantly, until the mixture is slightly thick.
4. Remove the pot from the heat, whisk the egg yolks with the orange juice, quickly stir them in and then fold in the pumpkin purée.
5. Roughly chop the walnut kernels, briefly toast them in the butter, add the honey and let caramelise for about 1 minute while stirring.
6. Fill the flammeri into dessert dishes or glasses, let cool for at least 1 hour and serve topped with the caramelised walnuts.