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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a Swiss take on the semolina halva that is popular in Middle Eastern countries. My mom says it's called Griesskoepfchen (lit. little wheat-head) but my dad invented the name Glotsch as a sort of ideophonic tribute to its firm, jelly-like consistency. Read more . This is a unique and healthy breakfast and is a great way to use up milk! Ingredients:
1 l (1 qt) milk |
1/2 tsp salt |
20 g (2/3 oz) butter |
120 g (4 oz) farina (aka cream of wheat or semolina) |
1/3 cup sugar |
1 tbsp vanilla sugar, or |
1/2 tsp lemon rind, finely grated |
40 g (1 1/2 oz) sultana raisins, or |
40 g (1 1/2 oz) ground almonds |
Directions:
1. Heat milk and butter in a saucepan, add farina.
2. Cook for about 20 minutes, stirring occasionally to prevent sticking.
3. Remove from heat and add remaining ingredients.
4. Pour into a cold, freshly rinsed but not dried bowl.
5. Allow to cool, and then turn out onto a plate.
6. Serve cold, sliced into wedges, and drizzled with syrup (blackberry syrup is ideal).
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