Recipe: Semolina Champagne Style

Name: Semolina Champagne Style
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Ingredients: 8.75 oz (250 g) fine semolina; 1/2.1 qt (2 liter) water; 1/2.1 qt (2 liter) champagne; 5.25 oz (150 g) powdered sugar; butter; salt; 2 whole eggs; 6 egg whites

By AFTouch-Cuisine 4.2/5 (15 reviews) · 🍳 31 made it

Prep 25 min

Cook 30 min

Total 55 min

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

8.75 oz (250 g) fine semolina
1/2.1 qt (2 liter) water
1/2.1 qt (2 liter) champagne
5.25 oz (150 g) powdered sugar
butter
salt
2 whole eggs
6 egg whites

Step-by-step directions

1 Cook the semolina in water and champagne for 20 minutes.
2/ Add the sugar, a pinch of salt, the eggs, 2 knobs of fresh butter and fold in the egg whites beaten until stiff peaks form.
3/ Pour into a mold with buttered sides and cook in the oven (180° th6) in a bain-marie for 30 minutes.
let cool
4/ Turn out onto a plate and coat with a red fruit jelly (currants, raspberries) or grape jelly.

Chef Patrick's Comment

Nice recipe, you can also serve it with vanilla custard mixed with crushed toasted and caramelized walnut pieces.

Also explore

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Wine Pairing

Muscadet Loire Valley

Explore all French wines ›

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Did you know?

What is a roux and in what order are its components added?

Simultaneous mixture of butter and flour Butter first, then flour Flour first, then butter

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You enjoyed this recipe of semolina champagne style? Discover other recipes of restaurants desserts, or browse the desserts category. This dish pairs well with Muscadet.

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