Novice cooks certainly don’t know that semolina is an excellent ingredient not only for making porridge, but also for making cream.
To try a new filling option, you will need:
- 300 ml milk;
- 40 g semolina;
- 250 g powdered sugar;
- 250 g butter.
Important: if you can take milk of any fat content, then the butter must be of exceptional quality. Do not even think about replacing it with margarine - the taste of the cream will be irrevocably spoiled.
Pour milk into a small saucepan and add semolina. Stirring constantly, wait until the contents of the saucepan boil, cook for another minute, and then turn off the heat.
To prevent the porridge from forming a crust, cover it with cling film and leave it until it cools completely.
Combine soft butter with powdered sugar and beat, then gradually add semolina to the resulting mass and mix it into the cream.
Vanillin is often used in this cream to give the cake a pleasant aroma.
