Puffed Semolina Casserole with Milk
by Editorial Staff
If you are tired of the monotony of breakfasts, I advise you to take a closer look at this airy manna with a bright crust, which is formed as a result of smearing with a mixture of yolk and sour cream. Such manna turns out to be tasty and tender, there is very little sugar in it, so it is ideal to serve it with honey, condensed milk, or any other sweet sauce.
Cook: 1 hour
Servings: 6
Ingredients
- Milk – 500 ml (2.5 cups)
- Water – 400 ml (2 glasses)
- Semolina – 180 g (1 glass)
- Eggs – 2 pcs.
- Sugar – 40 g
- Vanilla sugar – 1 teaspoon
* - Sour cream 10-15% – 40 g
- Yolk – 1 pc.
* - To prepare the form:
- Butter or vegetable oil – 1-2 tbsp
- Semolina – 1-2 teaspoon
Directions
- Combine milk and water in a saucepan or saucepan. Place on medium heat and bring to a boil.
- Add semolina in a thin stream, stirring continuously. While continuing to stir, bring the mixture to a boil and simmer for about 2-3 minutes.
- Then remove the porridge from heat and cool until warm. To make the porridge cool faster, it can be transferred to another container.
- Turn on the oven to preheat to 180 degrees. Crack the eggs and carefully separate the whites from the yolks.
- Add sugar and vanilla sugar to the yolks.
- Beat with a whisk or mixer until whitened and bulky.
- Beat the whites with a mixer at high speed for about 3-4 minutes, until fluffy and dense peaks.
- Add the yolk mass to the cooled semolina porridge and mix thoroughly.
- In two steps, each time gently stirring with a spatula from the bottom to top, add the whipped egg whites into the semolina mixture.
- Grease a baking dish (my size is 20×25 cm) with butter or vegetable oil and sprinkle with semolina (or just cover with baking paper). Fill the mold with the prepared paste and smooth the surface.
- Prepare the fill. To do this, combine sour cream and egg yolk in a separate container. Stir.
- Spread the filling gently over the semolina. Send the mold to the oven, preheated to 180 degrees, for about 30-35 minutes.
- Then remove the mold from the oven and let the finished manna cool down.
- The airy semolina casserole in milk is ready! Cut it into portions and serve. Such a tender casserole is equally good both hot and cold.
Enjoy your meal!
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