Semolina Crema (Sara Moulton) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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:
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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