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Recipe courtesy of Sara Moulton

Semolina Crema

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  • Level: Easy
  • Total: 3 hr 25 min
  • Prep: 15 min
  • Inactive: 3 hr
  • Cook: 10 min
  • Yield: 6 servings
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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


  1. Combine gelatin and water in a small bowl and let soften for 5 minutes.
  2. 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.
  3. Whip the cream to medium stiff peaks and fold into the semolina mixture, working in 3 batches.
  4. Line the bundt pan with moistened cheesecloth. Pour the mixture evenly into the mold and refrigerate until firm, about 2 to 3 hours.
  5. Unmold on a platter, fill the center with fresh berries, and serve.
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