Name: Baked semolina with honeyed dates, Brittany sablés
Yield: Serves 8
Ingredients: 2 tablespoons clear honey such as acacia, or to taste; 75 g caster sugar; grated zest of 2 lemons; 120 ml freshly squeezed lemon juice; 16 fresh dates; 600 ml full-cream milk; 1 teaspoon arrowroot mixed with 1 teaspoon cold water; 8 sprigs of lamb’s lettuce; 3 eggs, separated; 8 Brittany sablés, baked in discs the same diameter as the semolina puddings; 50 g unsalted butter; 120 ml double cream; 130 g semolina

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Lemon curd is delicious with this — add it in small dollops between the dates on the serving plates. The semolina puddings can be made in advance and then reheated in the microwave.

Ingredients

600 ml full-cream milk
grated zest of 2 lemons
75

Dessert
Vegetarian
Winter

Method

First prepare the dates. Peel them, then cut into quarters lengthways and remove the stones. Put the dates in a bowl and set aside. Pour the lemon juice into a saucepan with honey to sweeten to taste and heat. Add the arrowroot mixture and bring to the boil, stirring until thickened. (The syrup will smell horrible when it is hot, but mellows out when cool.) Pour the hot syrup over the dates; it

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