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Whipped Semolina Cream




Source of Recipe


Scandinavian


Recipe Introduction


Semolina flour is from the milled endosperm of durum wheat. Semolina is perfect for making home made pastas. It is coarser than regular flour, but not as coarse as cornmeal or polenta. It has many uses, as a thickener or in baking.
Prepare a pint and a half of fruit juice, either from fresh or bottled fruit, or by boiling jam with water and then straining it. Sweeten to taste. Bring to the boil and stir in 4 tablespoons of semolina and cook gently for 10 minutes. Take off the fire and set to cool. While the mixture is cooling it should be beaten vigorously from time to time with an egg whisk. this will make it very light and smooth in texture. The more frequently it is beaten while cooling, the better the result. Serve cold with a little milk, and sugar sprinkled over.