Dessert Blanc

Submitted by enr on 23 Oct 2008
1 cup semolina
125 g butter or margarine
5-6 tbsp sugar
2 and 3/4 cup water
1 cup chopped walnuts or peeled, roasted and chopped in large pieces almond nuts
3 tbsp caster sugar
grated peel of half a lemon
4-5 not large ceramic pots are coated with 30 g butter and scatter little chopped walnuts. In the court put the remaining butter and melt over medium heat stirring meal, until golden color. In another court for 3-4 minutes Boil the syrup of sugar and water. He poured a trickle on semolina, stirring constantly until a smooth thick paste and it starts to make bubbles. Removed from heat. To this slurry is added chopped walnuts and lemon zest, stir and distributed gyuvechetata. They are covered with their covers, arranged in a baking dish, and it is placed in a hot oven off about 15 minutes. Once cool dessert, each pot carefully turned on a saucer, for it to be peeled off. All to scatter with a little cinnamon and a strainer to scatter with powdered sugar - imitation snow Mont Blanc.
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23 Oct 2008