Pistachio Pudding (Serves: 4)
This famous pudding I make on St. Patrick’s Day. Make sure you have at least ½ cup lightly roasted shelled pistachios. You can make it gluten-free by using rice or tapioca flour instead of semolina.
Ingredients: 1 box 1 ounce (28g) instant pistachio pudding; 2 cups almond milk; 2 cups 2% or whole milk; 1 tbsp. sugar; 1 tsp. vanilla extract; 5 tbsp. semolina; to garnish: ½ cup shelled and lightly roasted pistachios and some fresh green or purple grapes.
- Make pistachio pudding first per package direction. Whisk in pudding mix into the almond milk and set aside.
- Heat 2% or whole milk in a medium pot just to warm. Take off the heat and whisk in the sugar, vanilla extract and semolina well. Put it back on the medium-high heat and bring it to a boil. Lower the heat and simmer for 8-10 minutes, until it is thick. Take off the heat and whisk in the prepared pistachio pudding. Serve warm or cold garnished with pistachios and grapes.
- If you want to make Irish Pistachio Pudding: whisk in about 3 tbsp. Irish whisky or ¼ cup Irish cream halfway during the cooking.
- If you want to make it without pudding mix, then in a medium bowl whisk in 2 large egg yolks, 2 tbsp. sugar and a few drops of green food color. Whisk all well first, then whisk in 1 cup almond milk. When semolina is done, take the pot off the heat and whisk in the egg yolk mixture. Put the pot back on medium-high heat and whisk for another 8-10 minutes until it is bubbly.