Cream of semolina can be done in different ways. In any case, such a product turns out to be very tasty, airy and literally melting in your mouth. It is worth noting that the presented semolina cream is ideal for those cakes and pastries that are prepared on the basis of a lush and soft biscuit. However, a freshly prepared product can be used not only to lubricate the cakes, but also serve as a full and very tasty dessert, beautifully laid out in a bowl.
Today, your attention will be presented with several options for how to make cream "Bird's milk" from semolina. It is worth noting that it may take about one and a half hours of free time to cook it.
How to make cream from semolina with lemon?
The presented product is very delicate, but at the same time perfectly keeps its shape after solidification. The recipe for this cream is quite simple. But so that it really turns out to be airy, homogeneous and tasty, it is recommended to pour semolina in advance with cold low-fat milk and only then cook it. But first things first.
Essential Ingredients
To create such a sweet product you will need to purchase:
- fresh nonfat milk - 2 faceted glasses;
- semolina - 4 large spoons;
- fresh butter - 260 g;
- granulated sugar - 1 cup;
- large lemon - ½ fruit.
Cooking process
Before making cream from semolina, pour the cereal into an enameled bowl, and then pour it with a small amount of fresh milk, mix well and leave aside for a quarter of an hour. During this time, the product will swell a little and lose all unwanted lumps.
After the actions taken, the semolina must be put on low heat, pour in the remaining milk and bring to a boil. Thus, it is necessary to cook a rather thick and viscous porridge (for 25-30 minutes), and then remove it from the stove and completely cool.
While the semolina cools down, you can do the preparation of the remaining ingredients. To do this, it is necessary to remove the butter from the freezer in advance, completely thaw it at room temperature, and then beat thoroughly with a blender along with sugar. Also, in the oily air mixture, you need to put the lemon zest, taken from half the fruit. Thanks to the presented ingredient, semolina cream will turn out to be more fragrant and refreshing.
At the end, add the cooled porridge to the mass of butter, sugar and zest and beat thoroughly with a blender. As a result, you should get an airy and literally melting cream in your mouth. It must be immediately applied to the biscuit cake or put in a bowl, and then placed in a refrigerator for complete solidification.
It is worth noting that in the cold state such a sweet product takes a stable form, and in taste and texture it very much resembles the storefront “Bird's milk”.
Delicious and airy semolina and condensed milk cream
This product is prepared in almost the same way as the previous one. But there are still differences between them. Consider the method of preparing this cream in more detail.
Required Components
Cream of semolina with the addition of boiled condensed milk is more delicate and tastes good. With this product, you can not only lubricate the cakes, but also decorate various cakes.
So, to prepare the presented dessert, we need:
- fresh milk of not very high fat content - 2 full glasses;
- semolina - 4 large spoons;
- creamy fresh butter - 270 g;
- boiled condensed milk - a standard jar;
- lemon zest - from ½ fruit (if desired, you can not add).
Step by step cream preparation
Before heat treatment of semolina, put it in a bowl, and then pour a little milk and mix thoroughly. After 15 minutes, the remaining dairy product must be added to the swollen mass, put the dishes on the fire, boil and reduce gas to a minimum. In this state, porridge should be cooked for 45 minutes, continuously stirring with a spoon (so as not to burn). Such a long heat treatment is required so that the semolina semolina completely fall apart and are not felt in the dessert. Next, the workpiece should be removed from the stove and cool in air.
While the porridge is cooling, you can prepare the second part of the air cream. To do this, take the butter and thaw it completely at room temperature. Next, you need to put it in a blender bowl and beat well until a white and fluffy mass is formed. After this, it is necessary to add condensed milk to the product and repeat the mixing procedure.
It is worth noting that such a cream for semolina cake should be prepared only with the use of boiled. After all, if you add ordinary condensed milk, the product will turn out to be too liquid and will not take the form we need.
After the second part of the sweet cream is ready, you can safely add cold semolina porridge and lemon zest (if desired), and then beat it thoroughly using a kitchen device.
As a result of all the described actions, you should get a thick mass of cream shade with a pronounced taste of boiled condensed milk.
How to use?
As mentioned above, semolina can be used as a full dessert, and apply it to a biscuit. Now we want to bring to your attention how to properly decorate a cake using this product. To do this, bake a classic biscuit with the addition of cocoa powder, and then cool it well, cut off the side parts using a plate as a pattern, and apply a semolina cream (up to 4-5 centimeters high) to the surface with a thick layer. Further, it is recommended to completely cover the cake with glaze, making it from a dark bar of chocolate with the addition of a piece of butter and a spoonful of milk. However, it is advisable to carry out this procedure only after the mass has cooled. After all, if you pour hot dessert over it, then it will simply “float”. At the end, a delicious and magnificent homemade cake “Bird's milk” should be put in the refrigerator and allowed to stand for at least three hours.