I had a jar of delicious sour cherries in syrup in the fridge and I thought I can make a lovely dessert, Foret Noire Semolina Pudding. To make it, I’ve used a new silicone mould. I wasn’t sure that it would look perfect. It did, all six of them turned out with perfect edges. I love how versatile this dessert can be, when it comes to both flavours and shapes.

I’ve used soy milk for this semolina pudding, but you can use any kind of nut milk. There is no difference between cow’s milk and alternative milk for this recipe. I’ve used coconut milk when I made the Orange Blossom Pudding.
It is a low sugar dessert, but it does have added sugar. Not exactly healthy, but nevertheless it is a healthier alternative.

Ingredients for 2 servings of Foret Noire Semolina Pudding:

– 400ml soy milk
– 40g Semolina
– 50 ml Black Forest syrup
– 20g sugar
– 8g cocoa powder
– a few drops of Rum flavouring (optional)
– Sour cherry in syrup

Pour the milk in a saucepan, add the sugar, the semolina, the cocoa powder, and the Rum flavouring, if you want to add it. Pour the Black Forest syrup on top and heat the milk mixture. Stir so the pudding doesn’t catch the bottom of the saucepan. Bring it to boil, stirring often. Cook the semolina for a couple of minutes, stirring very often. Take off the heat and scoop the semolina pudding in the moulds. Leave to cool and put the moulds in the fridge.

If you rinse the mould, the pudding will not stick to the silicone bowls at all. Thus, it will come out nicely and smooth, with sharp edges, as you can see in the pictures. The semolina should be completely cold when serving. To take the puddings out of the mould, pull it a bit of the sides, so they get a bit loose and easier to take out. Tip the moulds and the semolina puddings will fall on the plate.

Arrange them on the plates. Pour spoonfuls of cherry syrup on top and place a cherry on top of each pudding. Now the black forest semolina pudding is ready to be served.