Lemon Semolina Cream
Ingredients
- 1 LWhole milk (liquid)
- 150 gWhite sugar (powdered)
- 100 gDurum wheat semolina (fine)
- 3 pcEgg (beaten)
- 50 gUnsalted butter (diced)
- 2 pcCitrus limon (L.) Burm. f. (zested and juiced)
- 1 pinchCinnamon ground (for garnish)
Method
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.
- 1
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
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
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
Remove from heat. Stir in the butter and lemon juice. Stir until the mixture is glossy and perfectly smooth.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator for up to 3 days. Cover with plastic wrap directly on the surface to prevent a skin from forming.
