Sounds disgusting, no? NOT!!! Delicate vanilla flavor with an almost imperceptible crunch. Ever since my grandmother’s semolina pudding in raspberry sauce I’ve been looking for a good reminder. This is it!
Ingredients
- 2 cups + 2 tbsp. Milk
- 1 1/4 cup water
- 1 1/4 cup sugar
- 8 oz ricotta cheese
- 2 oz butter
- 3 large eggs
- 1 tsp vanilla
- 6 oz semolina
Instructions
- Preheat oven to 325F. Pam a 9” pan.
- In a small saucepan bring to a boil milk, water, half the sugar, butter and vanilla. Add semolina and cook, stirring constantly, until it forms a porridge. Set aside and let cool.
- In a mixer beat ant high speed eggs and sugar until stuffy and creamy. Add cooled semolina mixture and cheese. Beat until well combined.
- Bake 55-60 minutes. Cool cake completely and wrap well. Refrigerate until an hour before serving. It is served best at room temperature.
Serve with strawberries or raspberries, fresh or in a coulis (sauce) form.