Semolina ice cream

Step-by-step cooking

1. Step 1:

   

   Mix semolina and sugar in a saucepan.It is better to take dishes of a small size and with a thick bottom, so that the future porridge is evenly boiled and does not burn.

2. Step 2:

   

   Add milk at room temperature and put on fire. You can add semolina to boiling milk, pouring a thin trickle and stirring, but with the first method there will definitely be no lumps in the porridge.

3. Step 3:

   

   Cook, stirring constantly, over medium heat. When the porridge thickens and begins to puff, cook for another one or two minutes.At the end of cooking, add vanilla. Instead, you can take vanilla extract and vanilla sugar = 1 teaspoon.

4. Step 4:

   

   Put the semolina in a bowl where the dessert will be prepared. So it will cool down faster.

5. Step 5:

   

   So that the semolina grains are not felt at all later, you can still punch the warm porridge with an immersion blender. It will tighten even more viscous and homogeneous.

7. Step 6:

   

   Cover the semolina with cling film in contact and leave to cool completely.Instead of a film, an ordinary plastic bag is also suitable - the main thing is that a crust or condensation does not form.

8. Step 7:

   

   The cooled porridge will be thick, holding its shape well.

9. Step 8:

   

   Prepare mashed nectarines: peel and pass through a juicer or grate on the smallest grater. You will get a juice with a lot of pulp. Beat the semolina at high speed until fluffy.

10. Step 9:

    

    Without stopping whipping, add fruit puree to it and whisk for another 2-3 minutes.

11. Step 10:

    

    Pour the mousse into a mold and put it in the freezer for 4 hours.