Ingredients for making semolina cream
- Milk 2 cups
- Semolina 4 tbsp
- Sugar 40 g
- Butter 100 g
- Citric acid 1/2 tsp
- Canned fruits or preserves for decoration
- Vanilla Sugar 1 sachet
- Yolk 1 pc
- Main Ingredients: Milk, Manka, Sugar
Casserole, Tablespoon, Tea spoon, Bowl, Mixer or whisk
Cooking semolina cream:
Step 1: Prepare the semolina cream.
At the beginning we prepare semolina cream as ordinary semolina. In a deep plate, mix sugar, vanilla sugar and semolina.
Pour milk into a saucepan, bring to a boil (be sure to “not run away”) and pour a mixture of semolina with sugar, stirring constantly.
Semolina is cooked very quickly so that lumps do not form; So far, we have a classic semolina porridge.
Next, the process of converting semolina to cream begins. Let it cool slightly. Add the yolk, oil and citric acid and beat with a mixer in a uniform lush cream.
Step 2: Serve the semolina cream.
If you prepared semolina cream as a dessert, put it in small bowls, let it cool well and serve with canned fruits, such as peaches, or jam. You can also sprinkle semolina with grated chocolate or crushed nuts, or all together.
Enjoy your meal!
- Since the cream contains yolk, it can not be stored for a long time, for a maximum of 6 hours in the refrigerator. In addition, it is better to use eggs from domestic chickens and wash them well before use.
- Delicious semolina cream cooked on cream. Instead of citric acid, you can add the lemon zest of half a lemon.