Semolina mould
Ingredients
- 250 ml milk
- ½ vanilla pod, scraped
- 1 cinnamon stick
- 2 pieces of lemon zest
- a pinch of salt
- 25 g caster sugar
- 25 g semolina
- 1 yolk
- ½ sachet powdered gelatin
- 250 ml whipping cream
- optional: a little shot of dark rum
Method
- In a saucepan bring milk, scraped vanilla pod, cinnamon stick, lemon zest, sugar and salt to the boil. While stirring slowly add the semolina. Reduce heat and continue to cook for 5 minutes, stirring continuously. Remove the vanilla pod, cinnamon stick and lemon zest. Beat in the yolk. Dissolve gelatin in a little water and add to the semolina mass, mix well. Set aside to cool, stirring occasionally. Whip the cream and add to the semolina mass when cooled, add a shot of rum (if wanted). Mix well. Rinse moulds or ramekins with cold water before filling with the semolina mass. Refrigerate overnight. Turn out to serve.