Caramelized Semolina Porridge
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g semolina, (spelled semolina)
- 3 tablespoon cane sugar
- 2 tablespoon butter
- 1 teaspoon, leveled cinnamon
- 1 pinch (s) salt
- ml 1,200 water
- 200 ml cream
- Cinnamon sugar or maple syrup
Print Recipe
Pin Recipe Instructions
- For the caramel, melt the butter and sugar in a saucepan over moderate heat. Add the cinnamon and sweat briefly (until it smells like Christmas market).
- Add the water and boil the caramel while stirring until it has dissolved. Then add the cream, salt and semolina. Bring to the boil while stirring, switch off the stove, put the lid on the pan and let the semolina swell for about 30 minutes.
- Serve with cinnamon sugar or maple syrup, if you like.
- The semolina tastes warm as well as cold.
- If it is to be served cold, fill it into molds (preferably silicone) and leave to cool in the refrigerator.
- Spelled semolina tastes nuttier than wheat semolina and is available in well-stocked supermarkets and organic markets.
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