Semolina cake with nectarines
For dessert, serve this caramel-coated semolina cake with syrup poached nectarines. Just perfect!
1. Prepare a rather dark caramel in a charlotte mould with 50 g of sugar and 5 cl water. Spread it evenly on the edges of the mould. Let cool. Boil the milk with cinnamon, orange and lemon zest. Pour over the semolina. Stir, pour back the mixture into the pan with 50 g of sugar. Cook for 2 minutes.
2. Add rum. Wait for 5 minutes off the heat, then stir in the beaten eggs. Pour the mixture into the mould. Bake for 45 minutes to th. 6-180°C. Let cool.
3. Boil the nectarines, cool and peel. Cut in half, remove the pit. Poach for 10 minutes in a large saucepan with the cane syrup and 15 cl of water. Drain and let cool.
4. Serve the nectarines with the semolina. Unmould the semolina cake and serve with a red fruit coulis or custard.
Photo credit: Shutterstock
