Photo: Semolina Crema Recipe
Ingredients
- 1/4 cup water
- 1 1/2 teaspoons unflavored gelatin
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup semolina
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 pints fresh berries, like raspberries, blueberries, and sliced strawberries
- Equipment: 9-inch Bundt pan; cheesecloth
Directions
Combine gelatin and water in a small bowl and let soften for 5 minutes.
Combine the milk, sugar, and semolina in a medium saucepan and bring to a boil, while stirring constantly with a wooden spoon. When the mixture reaches a boil, stir in the softened gelatin and vanilla. Set aside to cool completely.
Whip the cream to medium stiff peaks and fold into the semolina mixture, working in 3 batches.
Line the bundt pan with moistened cheesecloth. Pour the mixture evenly into the mold and refrigerate until firm, about 2 to 3 hours.
Unmold on a platter, fill the center with fresh berries, and serve.
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By mnappin_10038284
Red Wing, MN
on March 18, 2008
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Wonderful! Light with rich flavor and great texture. I used Cream of Wheat, which is wheat farina, because I had it on hand. How different is that from Semolina? I also did not have any cheese cloth, so dipped the mold in hot water and it unmolded just fine. From now on I will make it in individual custard cups. I garnnished it with strawberries and blueberries -- what a perfect dessert to serve on the 4th of July!
By hep_3448569
Bristol, TN
on October 10, 2005
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This is one of the greatest, easiest and simple recipes I have ever made and my guests loved it. I served it with a strawberry sauce in the center and fresh fruit around the edges.
By jim.bernie_349048
Lake Havasu Cit...
on August 09, 2004
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Excellent recipe for a desert that is as simple as it is elegant. By the time you prepare the fruit and allow the mixture to cool before refrigerating, it takes longer to make than the recipe indicates. Be sure to get it centered on your serving plate when you turn it out the first time -- you can't reposition it once it's on the plate.
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