Lemon Semolina Cream: A Versatile Delight for Your Desserts
Lemon semolina cream is a smooth, zesty filling that elevates any dessert. Whether used in cakes, pastries, or as a standalone treat, this cream’s tangy flavor and silky texture make it a favorite among bakers. Best of all, it’s easy to prepare, making it an excellent addition to your dessert repertoire.
Ingredients
- 1 liter milk (preferably warm)
- 4–5 tablespoons semolina
- 100 grams sugar (adjust to taste)
- Zest and juice of 1 lemon
- 100 grams soft butter (at room temperature)
- 1 teaspoon vanilla extract (optional)
- Optional: A splash of cognac or rum for added depth
Preparation Steps
Step 1: Heat the Milk
Warm the milk in a medium saucepan over medium heat. Stir occasionally to prevent a skin from forming.
Step 2: Add Semolina
Gradually sprinkle the semolina into the hot milk while whisking continuously. Cook for 10–15 minutes, stirring constantly, until the mixture thickens to a porridge-like consistency.
Step 3: Incorporate Sugar and Lemon
Add the sugar, lemon zest, and lemon juice to the thickened mixture. Stir well to dissolve the sugar and distribute the citrusy flavor evenly.
Step 4: Add Butter and Flavorings
Remove the saucepan from heat and stir in the soft butter until fully incorporated, resulting in a silky texture. If using, add vanilla extract and a splash of cognac or rum, mixing thoroughly to combine.
Step 5: Cool the Cream
Transfer the cream to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 1 hour to set.
Applications in Desserts
Lemon semolina cream is incredibly versatile and can be used in various ways:
- Cake Filling: Layer it between sponge cakes for a tangy, moist addition.
- Pastry Cream: Fill éclairs, cream puffs, or doughnuts for a refreshing twist.
- Dessert Cups: Serve in individual cups with fresh berries or nuts for a simple yet elegant dessert.
- Tart Filling: Use as a base in tart shells, garnished with fruit or meringue for a classic lemon tart.
Tips for Success
- Prevent Lumps: Gradually add semolina while whisking to achieve a smooth texture.
- Adjust Sweetness: Taste before chilling and modify the sugar to your liking.
- Control Consistency: Add more semolina for a thicker cream or reduce it for a lighter consistency.
- Alcohol Flavoring: If using cognac or rum, add sparingly to complement, not overpower, the lemon flavor.
Storage
Store lemon semolina cream in an airtight container in the refrigerator for up to 3 days. Stir gently before using to restore its creamy consistency.
Conclusion
Lemon semolina cream is a delightful balance of sweetness and citrus tang, perfect for enhancing a wide range of desserts. Its versatility and straightforward preparation make it a must-try for bakers of all levels. Whether you’re creating a show-stopping cake or a simple dessert cup, this cream is sure to impress with its smooth texture and vibrant flavor.
Share this recipe and bring a tangy twist to everyone’s dessert table!
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