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Dessert cake with biscuit top and semolina cream with coconut

Dessert cake with biscuit top and semolina cream with coconut

Wallpaper a round tray with removable walls, with food foil. Place the biscuits next to each other on its bottom.

Gray cream: In a stainless steel pot with a double bottom, put semolina, sugar, salt and coconut. Stir, then pour the milk. Mix well and put the pot on the fire. Stir continuously until thickened, remove from the heat and add the butter.

Mix well then pour over the biscuits. Level and place the pitted cherries on top.

Chocolate cream: Mix the milk with the sugar, vanilla sugar and salt. Add the starch, dissolve well then put on the fire. Let it boil until it thickens like a pudding. At the end, add the dark chocolate and mix well. Pour over semolina cream and cherries, level and refrigerate for at least 1 hour.

Remove the food foil, transfer to a plate and decorate with coconut. Slice and serve.

Good appetite!


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