Lemon Semolina Cream

A pale yellow, dense and silky cream that holds perfectly on the spoon. The sharp lemon scent balances the richness of whole milk and butter for a clean finish.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 557
• Protein: 17 g
• Carbs: 68 g
• Fat: 23 g

Ingredients

• 1 L Whole milk ( liquid )
• 150 g White sugar ( powdered )
• 100 g Durum wheat semolina ( fine )
• 3 piece Egg ( beaten )
• 50 g Minimum butter sweet ( diced )
• 2 piece Citrus limon (L.) Burm. f. ( zested and juiced )
• 1 pinch Cinnamon ground optional ( for garnish )

Instructions

1. Milk infusion

   In a saucepan, heat the whole milk with the white sugar and the zest from the lemons. Stop just before boiling when small bubbles form on the edges.

2. Thickening with semolina

   Rain the durum wheat semolina into the hot milk while whisking vigorously. Cook over low heat, stirring constantly until the preparation heavily coats the spoon.

3. Egg liaison

   Beat the eggs in a bowl. Pour a ladle of hot cream over the eggs, mixing quickly to temper, then pour everything back into the pan. Cook for 1 minute without boiling to bind.

4. Finishing and smoothing

   Remove from heat. Stir in the butter and lemon juice. Stir until the mixture is glossy and perfectly smooth.

Chef's tips

• Whisk constantly when adding semolina to prevent lumps.
• If the cream is too thick, loosen it with a splash of cold milk off the heat.
• Allow to cool completely before eating so the semolina finishes swelling.

Storage

Store in the refrigerator for up to 3 days. Cover with plastic wrap directly on the surface to prevent a skin from forming.