Fruity Semolina Delight

An unusual cold dessert made from semolina and fruit. A light, low-fat dessert with a creamy fruity aroma, similar in texture to ice cream, will delight you on hot days and will not harm your figure.
cook time: 6h
Chloe Benton
Fruity Semolina Delight

Nutrition Facts (per serving)

116
Calories
2g
Fat
22g
Carbs
3g
Protein

Ingredients (2 portions)

Basic:

Sugar 40 g
Milk 200 ml
Vanillin to taste
Semolina 30 g
Nectarine (Puree or juice) 125 g

Recipe instructions

Step 1

Step 1
Mix semolina and sugar in a saucepan. It is better to take small dishes with a thick bottom so that the future porridge cooks evenly and does not burn.

Step 2

Step 2
Add milk at room temperature and put on fire. You can also add semolina to boiling milk, pouring in a thin stream and stirring, but with the first method there will definitely be no lumps in the porridge.

Step 3

Step 3
Cook, stirring constantly, over medium heat. When the porridge thickens and begins to puff, cook for another minute or two. At the end of cooking, add vanillin. Instead, you can take vanilla extract and vanilla sugar = 1 teaspoon.

Step 4

Step 4
Transfer the semolina into a bowl where the dessert will be prepared. This way it will cool down faster.

Step 5

Step 5
So that later you don’t feel the semolina grains at all, you can beat the porridge while it’s still warm with an immersion blender. It will pull together even more viscous and homogeneous.

Step 6

Step 6
Cover the semolina with cling film in contact and leave until it cools completely. Instead of film, a regular plastic bag will do — the main thing is that a crust or condensation does not form.

Step 7

Step 7
The cooled porridge will be thick and hold its shape well.

Step 8

Step 8
Prepare nectarine puree: peel and pass through a juicer or grate on the finest grater. The result will be juice with a lot of pulp. Beat semolina at high speed until fluffy.

Step 9

Step 9
Without stopping whipping, add fruit puree to it and beat for another 2-3 minutes.

Step 10

Step 10
Pour the mousse into the mold and put it in the freezer for 4 hours.

Additional rubrics

Related recipes