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 carame
@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 a perfect harmony. This dessert can be prepared in advance and enjoyed chilled for the best results.
Time
4 h. 25 min. =
10 min. +
15 min. +
4 h.
Utensils
1 knife1 sauce pan2 tablespoons1 whisk4 ramekine
Ingredients for 4 parts
- 45 g. sugar
- 1 c. à c. sea salt
- 1 c. à s. water
- 350 ml. whole milk
- 1 c. à c. vanilla sugar
- 15 g. crème fraîche
- 30 g. semolina
- 1 c. à c. maïzena
Steps
- 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.