FOUR PREPARATIONS WITH SEMOLINA

Semolina is the gluten part of durum wheat, grounded more or less finely.

LOAF: semolina cooked in sweet vanilla flavoured milk to light mush, mixed with vanilla cream and whipped cream, filled in mould and allowed to cool; served with fruit syrup.

ORIENTAL STYLE: mould lined with jelly flavoured with rose water, filled with semolina mixture, turned out, served bordered with syrup blended with pistachio puree.

PUDDING: cooked in milk boiled up with a little butter, mixed with egg yolks, sugar, grated lemon peel and ground almonds, stiffly beaten egg whites folded in, filled in greased pudding mould, baked in water bath in oven; turned out, served with fruit, vanilla or chocolate sauce.

SOUFFLE’: cooked in milk, mixed with butter, sugar, egg yolks and vanilla or grated lemon peel, stiffly beaten egg whites folded in, filled in greased Souffle’ dish, baked; raspberry syrup served separately.