Semolina "Ice Cream"

Cooking method

1. Step 1:

   

   Stir the semolina and sugar together in a saucepan. A small, heavy-bottomed pan works best so the porridge cooks evenly and doesn't scorch.

2. Step 2:

   

   Add the milk at room temperature and set the pan over the heat. You can also whisk the semolina into hot milk in a thin, steady stream, but starting with cold milk guarantees a lump-free porridge.

3. Step 3:

   

   Cook over medium heat, stirring constantly. Once the porridge thickens and starts to bubble, cook another one to two minutes. Stir in the vanilla at the end. You can use 1 teaspoon of vanilla extract or vanilla sugar instead.

4. Step 4:

   

   Transfer the semolina to the bowl you'll make the dessert in — it will cool down faster that way.

5. Step 5:

   

   To make sure you won't feel any grainy bits later, blitz the still-warm porridge with an immersion blender. It will become even smoother and more velvety.

6. Step 6:

   

   Press a sheet of plastic wrap directly onto the surface of the semolina and let it cool completely. An ordinary plastic bag works too — the point is just to keep a skin or condensation from forming.

7. Step 7:

   

   Once cooled, the porridge will be thick and hold its shape well.

8. Step 8:

   

   Make the nectarine puree: peel the fruit and run it through a juicer, or grate it on the finest grater. You'll get a juice with plenty of pulp. Beat the semolina on high speed until fluffy.

9. Step 9:

   

   Without stopping the mixer, add the fruit puree and beat for another 2–3 minutes.

10. Step 10:

    

    Pour the mousse into a mold and freeze for 4 hours.