Orange blossom semolina cream

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.

• Prep time: 5 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 404
• Protein: 12 g
• Carbs: 53 g
• Fat: 16 g

Ingredients

• 1 L Whole milk ( cold )
• 100 g Durum wheat semolina ( fine )
• 80 g White sugar
• 30 g Minimum butter sweet ( in small pieces )
• 1 piece Citrus sinensis (L.) Osbeck ( zested )
• 1 tsp Cinnamon ground
• 2 tbsp Orange blossom water

Instructions

1. Milk infusion

   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. Cooking the semolina

   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. Binding and flavoring

   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. Plating and resting

   Divide the cream into ramekins. Sprinkle with ground cinnamon. Let cool to room temperature then refrigerate so the texture sets slightly.

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Chef's tips

• 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.

Storage

Keeps for 2 to 3 days in the refrigerator, covered with cling film in contact to prevent a skin from forming.