Semolina cream has a delicate consistency and, after hardening, perfectly retains its shape, which is important when decorating cakes. It is very popular not both among professional chefs and among housewives.
A bit of history
In Russia, semolina was produced in small quantities, which is why it was served only to the table of the rich. The common people did not even know about the existence of decoys. Only in the USSR did semolina porridge become a generally available product, on which a whole generation of Soviet children grew up. Today, not only porridge is prepared from semolina, but also various casseroles, puddings, cutlets and much more. Confectioners successfully use this cereal to prepare a delicate and very tasty cake cream.
Cooking semolina cream with lemon zest
To prepare the cream, you need the following ingredients:
- semolina - 3 tbsp;
- milk - 2 glasses;
- butter - 250 g;
- granulated sugar - 1 glass;
- lemon - 0.5 pcs.
Preparation
Pour some cold milk over the semolina. Stir the resulting mass thoroughly so that all lumps disappear, and only then add the remaining milk. You need to cook porridge over low heat, stirring it constantly. The finished porridge will need to be cooled. Keep in mind that you do not need to pour the cereal into hot milk, as is done in traditional porridge preparation. Manna porridge for cream should turn out to be thick, if it is a little thin, leave it on low heat for another 10 minutes, but stir constantly.
Whisk the softened butter and sugar in another bowl using a mixer. Medium speed is fine for this. Add the zest of half a lemon to the whipped butter. This will add freshness and flavor to the dish. The zest is the most common lemon peel, just grated on the finest grater.
Add semolina. By this time, it should have completely cooled down. Now whisk well again. At first, the cream will be soft, but if you put it in the refrigerator for a while, it will freeze slightly and you can easily make roses from it to decorate the cake.
Cooking semolina cream with condensed milk
Ingredients:
- semolina - 3 tbsp;
- milk - 2 glasses;
- butter - 250 g;
- a can of condensed milk;
- lemon - 0.5 pcs.
Preparation
Cook the porridge, as in the first recipe, then cool and add condensed milk to it. Beat the resulting mass thoroughly, then add butter to it and beat again. You should get an airy homogeneous mass.
Add lemon zest and stir again. Cream of semolina with condensed milk will turn out to be sweeter and with a pronounced taste of condensed milk. It can be served as a delicious dessert or used to soak a cake.
