Morning Creamy Semolina Pastries with Fresh Strawberries and Vanilla
Breakfasts • World
Description
In addition to mini cocottes, heat-resistant molds for small cakes/muffins/cupcakes will also work well for this task. Serve at the table and stop torturing your child with semolina porridge for breakfast.
Ingredients
- Semolina 3 tablespoons
- 10% cream 10 fl oz
- Sugar 2 tablespoons
- White Beans 1 piece
- Rose water ½ teaspoon
- Strawberry 8 pieces
Step-by-Step Guide
Step 1
Prepare the vanilla: split the bean in half and scrape out the black oily seeds with the tip of a knife; the more, the better. Set aside.
Step 2
Pour the cream into a saucepan, add the sugar, vanilla seeds, and the vanilla bean itself, place the saucepan over medium heat, stir, and bring to a boil, skimming off any cream film if necessary. After boiling, remove the saucepan from the heat, cover tightly with a lid, and let the cream infuse with the vanilla aroma for 10–15 minutes. Then strain the cream, removing the bean. Wash, dry the bean, and place it in the sugar bowl. Return the cream to medium heat and bring it to a boil again. Gradually, in a thin stream, add the semolina to the cream while stirring constantly and cook over medium heat for about 5–7 minutes. Finally, add the rose water and reduce to the desired thick consistency (the right consistency is when a spoon can turn but with some effort). Remove the porridge from the heat and immediately pour it into 8 mini cocottes that are 5 cm tall and 4 cm in diameter. Fill the cocottes to 2/3 of their volume and let them cool at room temperature for 10 minutes.
Step 3
For the pastries, take medium-sized strawberries, wash, dry, and dip each one top down into the cocotte with the semolina cream. The strawberries should be completely submerged under the cream on top, but ideally, the tops should not touch the bottom of the cocotte. Wrap each cocotte in plastic wrap and refrigerate overnight. In the morning, remove them, take off the wrap, and invert onto a plate. If necessary, run the tip of a knife around the edge of the cocotte to release the pastries.
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