Chocolate – Semolina – Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon sugar, (possibly up to 5 )
- 5 tablespoon cocoa powder, (the dark baking and cooking cocoa)
- 500 ml milk
- 55 g semolina, (soft wheat semolina)
- cream, yoghurt, egg white or similar.
Print Recipe
Pin Recipe Instructions
- First mix the sugar and cocoa with a little milk. Heat the rest of the milk, add the cocoa mix and semolina and let it swell while stirring (approx. 5 min). Let the cream cool while stirring so that no skin or something forms.
- And now comes the creative part:
- Depending on the supply and taste or so you can now add about 100-150 g yoghurt, sour cream, quark or similar or 100-150 ml cream - already whipped until stiff or 1 egg white - to stiff snow beaten. I like it best with heavy cream and grated chocolate. With egg whites it gets particularly low in fat and also quite fluffy and frothy.
- Then either distribute the cream pure in bowls or z. For example, layer the chopped up fruit in a decorative layer in glasses and refrigerate. Fruit are e.g., bananas, apricots, peaches, cherries or something. Decorate the top with a piece of fruit and / or chocolate shavings or something like that. If you like - you can stir some peanut butter (not salty!), Nut nougat cream or similar into the still lukewarm cream - but then the cream is no longer low in fat.
- Note: Since semolina is a natural product, it binds to different degrees. The finished, cooked semolina should still be creamy / mushy, but not too soupy / runny and certainly not an almost solid mass or something. If in doubt, you can add a little more milk - or start cooking with less semolina for the time being.
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