Desert De Semoule Recipe
This Desert De Semoule has become a hit my with my family, I can guarantee that it will be the same with your family too. A lip-smacking Dessert, this Desert De Semoule completes your spread. I am sure this super delicious Asian Desert De Semoule is gonna bowl you over with its addictive flavor and texture! This is an ideal dish to include in today's menu.
Ingredients
2 cups milk
1/4 cup sugar
1/3 cup semolina or farina
2 egg yolks
Vanilla to taste
2 tablespoons chopped pistachio nuts
10 candied red and green cherries
1 tablespoon Grand Marnier or other orange-flavored liqueur
3 apples, peeled, cored and quartered
4 cups water
2 cups sugar
1/2 cup canned fruit
1 tablespoon apricot jam
1/4 cup whipping cream, whipped
Directions
Combine the milk and sugar in a saucepan.
Place over medium heat and bring to a boil.
Very slowly stir in the semolina.
Cook, stirring, until thickened.
Remove from heat.
Add the egg yolks and vanilla.
Cook for a few minutes.
Stir in the pistachio nuts, candied cherries and liqueur.
Pour the mixture into an oiled, round four cup capacity mold.
Cover and chill for four to six hours.
To cook the apples, heat the water in a large saucepan.
Add the sugar and stir to dissolve.
Add the apples and cook about five to ten minutes or until softened.
Drain and cool.
To unmold the dessert, quickly dip the mold into hot water.
Turn out onto a serving platter.
Arrange the apples around the mold.
Fill the center with canned fruit combined with the jam.
Garnish with rosettes of whipped cream.
Place over medium heat and bring to a boil.
Very slowly stir in the semolina.
Cook, stirring, until thickened.
Remove from heat.
Add the egg yolks and vanilla.
Cook for a few minutes.
Stir in the pistachio nuts, candied cherries and liqueur.
Pour the mixture into an oiled, round four cup capacity mold.
Cover and chill for four to six hours.
To cook the apples, heat the water in a large saucepan.
Add the sugar and stir to dissolve.
Add the apples and cook about five to ten minutes or until softened.
Drain and cool.
To unmold the dessert, quickly dip the mold into hot water.
Turn out onto a serving platter.
Arrange the apples around the mold.
Fill the center with canned fruit combined with the jam.
Garnish with rosettes of whipped cream.
