John Myers
Ingredients for 5 servings:
- 250 g corn semolina
- 125 g butter
- 25 g pine nuts, 2 tbsp
- 220 ml water
- 220 ml milk
- 200 g sugar
- 5 scoops of vanilla ice cream
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Sweet cornmeal with ice cream core
Gently heat the water, milk, and sugar in a saucepan, stirring constantly. Once the sugar has dissolved, set the pan aside and let it cool. Melt the butter in a pan and add the cornmeal while stirring. When the butter has been completely absorbed by the semolina, reduce the heat and add the pine nuts. Continue to toast everything over low to medium heat, stirring constantly, until the pine nuts and cornmeal turn a golden brown. Slowly add the water-milk syrup and continue stirring until the liquid is absorbed and the mixture sets. Cover and let cool slightly for 5-10 minutes. Spoon some of the cornmeal into a small dish, make a well, and press down lightly. Add a scoop of vanilla ice cream, cover with some cornmeal, and turn out onto a plate. Garnish with toasted pine nuts and serve immediately.
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