Cocktail hour - what’s on our minds?  

FRANCE cont

MILK PUDDINGS pg. 711

MILK pg. 914

PLANNING MENUS (first two paragraphs) pg. 916

Recipe Source

FRANCE pg. 713 

Ingredients 

4 cups milk

Generous ¾ cup sugar

1 ½ tablespoons butter 

Zest of 1 lemon 

¾ cup semolina or farina 

Scant ½ cup blanched almonds

Steps in Detail  

SEMOLINA PUDDING pg. 713

Preheat the oven to 425F. 

In a large pan, bring the milk, ½ cup of the sugar, and the butter, and lemon zest to a boil. 

Once boiling, pour in the semolina or farina in a steady stream. 

Simmer gently for 10-15 minutes 

Finely chop the almonds and stir into the semolina. 

Make a light caramel (pg. 643) with the remaining sugar and 1 tablespoon water, and carefully pour it into a mold to coat the inside. 

Pour in the mixture and bake for 10 minutes. 

Allow to cool before turning out and serving. 

Prep time: 10 minutes

Cooking time: 35 minutes

Serves 6

LIGHT CARAMEL pg. 643

311 - 329

All the water has evaporated and the sugar is starting to caramelize, moving from light gold to deeper brown.