Orange blossom semolina cream
Ingredients
- 1 LWhole milk (cold)
- 100 gDurum wheat semolina (fine)
- 80 gWhite sugar
- 30 gUnsalted butter (in small pieces)
- 1 pcCitrus sinensis (L.) Osbeck (zested)
- 1 tspCinnamon ground
- 2 tbspOrange blossom water
Method
A smooth, supple cream that glides on the palate, scented with orange and cinnamon. The semolina grains remain tender, offering a dense yet melting texture.
- 1
In a saucepan, pour the milk with the sugar and orange zest. Bring to a simmer over medium heat. The milk should be hot but not boiling over.
- 2
Rain the semolina in while whisking vigorously to avoid lumps. Cook for about 5 to 8 minutes, stirring constantly. The cream should thicken and coat the back of a wooden spoon.
- 3
Remove from heat. Add the cold butter and orange blossom water. Mix until the butter is melted, which will give shine and silkiness to the cream.
- 4
Divide the cream into ramekins. Sprinkle with ground cinnamon. Let cool to room temperature then refrigerate so the texture sets slightly.
Frequently asked questions
How do you get this dish right?
- Never stop stirring, semolina sticks very quickly to the bottom of the pan.
- If the cream seems too thick after cooling, loosen it with a small splash of cold milk.
How long does this dish keep?
Keeps for 2 to 3 days in the refrigerator, covered with cling film in contact to prevent a skin from forming.
