Semolina Crema

  • Yield : 6 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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  • 1/4 cup water
  • 1 1/2 teaspoons unflavored gelatin
  • 2 cups milk
  • 1/2 cup sugar
  • 1/4 cup semolina
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 pints fresh berries, like raspberries, blueberries, and sliced strawberries
  • Equipment: 9-inch Bundt pan; cheesecloth


Step 1

Combine gelatin and water in a small bowl and let soften for 5 minutes.

Step 2

Combine the milk, sugar, and semolina in a medium saucepan and bring to a boil, while stirring constantly with a wooden spoon. When the mixture reaches a boil, stir in the softened gelatin and vanilla. Set aside to cool completely.

Step 3

Whip the cream to medium stiff peaks and fold into the semolina mixture, working in 3 batches.

Step 4

Line the bundt pan with moistened cheesecloth. Pour the mixture evenly into the mold and refrigerate until firm, about 2 to 3 hours.

Step 5

Unmold on a platter, fill the center with fresh berries, and serve.

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