How to make
Pour the milk and sugar into a deep saucepan. Place the milk at a moderate temperature to boil it.
In a bowl, mix the semolina, starch and salt. Add the eggs and vanilla, grated lemon peel and mix with a wire whisk.
With a ladle pour the hot milk while stirring at all times. Place the mixture back onto the hob and boil the heavy and smooth cream, while stirring constantly. Remove it from the heat and add all of the butter in cubes. Stir until it has melted.
A ceramic form with a diameter of 10″ (26 cm) is greased with a piece of butter very well and the walls are attached. Sprinkle with 1 tbsp. of semolina, spread it everywhere and beat the excess off. Pour the whole mixture and smooth it out.
In a bowl, beat the egg with 1 tsp. of water and sugar. Using a brush, apply the mixture on top of the hot mixture.
The form is then placed in the oven at 350°F (175 degrees) for about 40-55 minutes or until it forms a very nice toasted crust on top.
Once it's ready, the galatopita is removed from the oven and is left to cool for at least 4 hours in the refrigerator.
Cut it into cake pieces, sprinkle each piece of cake with crystal sugar, a pinch of cinnamon, a trickle of honey and a sprig of mint.
