Coronne de semoule (semoule crown)

Name: Coronne de semoule (semoule crown)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 0.75 L milk; 120 g semolina; 100 g sugar; 1 vanilla pod (split); to taste pitted apricots; to taste sugar syrup (for poaching apricots); 2 eggs (yolks only, discard whites); 50 g butter; 25 cl heavy cream (whipped into Chantilly cream); 25 g almond flour; to taste fine sugar (for decoration)

Make a thick paste with milk, coarse semolina, and sugar. Pipe into a pastry bag or mold to shape, chill until set, fill with poached apricots, and serve with custard sauce.

45 min

Easy

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Ingredients

milk 0.75 L

semolina 120 g

sugar 100 g

vanilla pod (split) 1

pitted apricots to taste

sugar syrup (for poaching apricots) to taste

eggs (yolks only, discard whites) 2

butter 50 g

heavy cream (whipped into Chantilly cream) 25 cl

almond flour 25 g

fine sugar (for decoration) to taste

Instructions

Cook the semolina

In a large pot, bring milk and split vanilla pod to a boil. Sprinkle semolina into the boiling water in a steady stream like rain, add 100 g sugar. Stir and simmer over low heat for about 10 minutes until the mixture thickens. Remove from heat, set aside to cool, stirring occasionally.

Prepare the apricots

Meanwhile, cut apricots in half and remove pits. In a pot, poach apricots in sugar syrup.

Combine the custard base

Mix egg yolks into the cooled semolina mixture. Whip heavy cream into Chantilly cream, then fold it into the mixture.

Mold the dessert

Soak a crown-shaped mold in cold water. Line the bottom with poached apricots, then fill the mold with semolina mixture. Lay a cloth on a flat surface, press the mold firmly onto the cloth several times to remove air bubbles. Refrigerate for at least 4 hours.

Decorate and serve

Before serving, invert the mold onto a plate. Decorate with powdered sugar and remaining apricots. Serve with Chantilly cream or similar whipped cream if desired.