in Dessert Recipes

Apple-rhubarb semolina cream

updated

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Ingredients for 2 servings:

  • 1 m.-sized apple
  • 2 tbsp lemon juice
  • 200 g rhubarb (cleaned and weighed)
  • 25 g brown sugar
  • 100 ml water
  • ½ vanilla pod(s) (seeds)
  • 30 g semolina (soft wheat)
  • 30 ml Cremefine (or cream)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 15 minutes

creamy light

Peel the apple, coarsely grate it, and bring it to a boil in a saucepan along with the lemon juice, chopped rhubarb, sugar, water, and vanilla seeds. Simmer gently for about 5 minutes, until the rhubarb has broken down. Remove the pan from the heat, stir in the semolina and Cremefine. Let cool. Finally, whip the semolina cream with a hand mixer until creamy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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