Reversed Milk Semolina with Caramel
@CcBloggeur La reversed milk semolina with caramel is a traditional French dessert where semolina cooked in vanilla-flavored milk is topped with a smooth caramel sauce. The contrast between the sweetness of the semolina and the bitterness of the caramel creates…
Ustensiles
Ingrédients — 4 parts
Préparation
Prepare the caramel: in a small saucepan, mix 15 g of sugar and 1 tablespoon of water. Heat over medium heat without stirring until a golden caramel is obtained. Remove from heat immediately once the desired color is reached.
Pour the hot caramel into the ramekins and tilt each one to coat the bottom evenly. Let it harden.
Prepare the semolina: in a saucepan, pour the milk, heavy cream, 30 g of sugar, and a pinch of salt. Bring to a simmer over medium heat.
Pour the semolina in a slow stream while whisking. Reduce the heat and cook over low heat for 8 to 10 minutes, stirring regularly.
Dilute the cornstarch in 1 tablespoon of cold water, then whisk it into the mixture. Add the vanilla and continue cooking for 2 minutes until thickened.
Pour the hot semolina into the ramekins over the hardened caramel. Let it cool to room temperature, then refrigerate for at least 4 hours.
Unmold by running a knife blade around the inside of the ramekin. Place a plate on top and invert with a quick motion.