BICOLOUR DESERT WITH SEMOLINA
Today when we think about breakfast with milk, we can choose different kinds of flakes, granolas, muesli and milk which has sometimes never been anywhere near a cow. When I was a child, only semolina rolled oats and rice were on the menu. Semolina with milk – our hated everyday breakfast – means that I don’t fancy using it in my kitchen. But, as they say, time is a great healer and semolina was on our table last weekend for dessert. The dessert had two colours: the first layer was vanilla, and the second was with cocoa. On the top I put some mousse with blueberries. The dessert was very grand and really very tasty.
- Vanilla Layer:
- 50 g of semolina
- 400 ml of milk
- 3 tablespoons of brown sugar
- 1 teaspoon of vanilla essence
- Cocoa Layer:
- 50 g of semolina
- 400 ml of milk
- 3 tablespoons of brown sugar
- 2 tablespoons of cocoa
- Fruit Mousse:
- 200 g of blueberries
- 1 tablespoon of brown sugar
- pinch of cinnamon
- 1 tablespoon of lemon juice
First prepare the vanilla layer of the dessert. Boil the milk with sugar and vanilla essence. When the milk has boiled, slowly add the semolina, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Put some small glasses into some small bowls and arrange them in such a way that they are resting at an angle. Put the mixture into the glasses and leave to congeal.
Now make the cocoa layer. Boil the milk with sugar. Mix the semolina with the cocoa. When the milk has boiled, slowly add the semolina with cocoa, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Place the glasses upright and put the cocoa mixture into them. Leave to congeal.
Wash the blueberries and blend them with the sugar, cinnamon and lemon juice. Put the fruit mousse on top of the dessert.
Recipe and photo Katarzyna Posłuszny
https://www.home-madepatchwork.com/
