Small jars of semolina with milk and caramel using a Lufthous
(4.9)
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Delight your senses with these charming small jars of semolina with milk and caramel, a dessert that dances on the fine line between creamy indulgence and sweet sophistication! Originating from the heart of French cuisine, this dish is a testament to the art of simplicity; just a handful of ingredients like whole milk, semolina, and a touch of caramel come together to create a velvety treat. Fun fact: semolina is often associated with pasta making, but here it shines as a star dessert ingredient, soaking up flavors and delivering a comforting texture. After a brief chill in the fridge, these little delights are ready to impress as a stunning finale to any meal, leaving your guests wondering how something so simple can taste so divine!
Ingredients
- 500 g Whole milk
- 60 g Semolina
- 1 Vanilla bean
- 30 g Cassonade brown sugar
- 100 g Granulated sugar
- 5 Drop(s) Water
Steps
- Add 500 g of whole milk, 60 g of semolina, 1 vanilla bean, 30 g of cassonade brown sugar in the food processor bowl.
- Mix manual: 30:00min / 90°C / Speed 1.
- Add 100 g of granulated sugar in a saucepan.
- Add 5 drop(s) of water in the saucepan.
- Allow the sugar to fully moisten, then heat gently until the caramel forms and takes on a nice blonde color.
- Do not stir the sugar while it is cooking to prevent the formation of lumps.
- If the caramel starts to darken on the sides, simply move the pot to even it out.
- Distribute the caramel into the four small glasses or jars and then add the cooked semolina on top, remembering to remove the vanilla pod.
- Chill for 6 hours before serving.
