Cream for semolina cake with milk and butter
Composition / ingredients
8
Servings:
Step-by-step cooking
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So, we begin the preparation of this cream by cooking thick semolina porridge in a sufficient amount of milk. Add 50 grams of butter to the finished porridge, mix and let it cool down a little. Now we take the lemons, wash them well, dry them, free them from the seeds and pass them through a meat grinder twice (together with the peel). Then we put a glass of granulated sugar and prepared lemons in our semolina porridge with butter, mix the whole mass thoroughly. After that, we taste the cream, if it is a little sour, add the necessary amount of sugar. You can also add aromatic edible oils, dyes, ground nuts to it. When the cream is finally ready, you can use it for its intended purpose.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Semolina - 340 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
