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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.23 Kcal (972 kJ) | ||
| Calories from fat | 81.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.05g | 14% | |
|---|---|---|---|
| Cholesterol | 29.03mg | 10% | |
| Sodium | 66.18mg | 3% | |
| Potassium | 200.74mg | 4% | |
| Total Carbs | 34.05g | 11% | |
| Sugars | 18.71g | 75% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 5.36g | 11% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.9mg | 10% | |
| Calcium | 126mg | 13% | |
| Amount Per 100 g | |||
| Calories | 80.59 Kcal (337 kJ) | ||
| Calories from fat | 28.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 14% | |
|---|---|---|---|
| Cholesterol | 10.08mg | 10% | |
| Sodium | 22.96mg | 3% | |
| Potassium | 69.66mg | 4% | |
| Total Carbs | 11.82g | 11% | |
| Sugars | 6.49g | 75% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 1.86g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 10% | |
| Calcium | 43.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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