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