How to make
For these semolina creams, first, prepare the caramelized fruit. You can use different seasonal fruit.
In this case, I had an apple and some cherries. I cut the apple into small cubes, and the cherries into two halves.
Put the sugar in the saucepan and caramelize it to a light caramel, by stirring.
Then add the butter and stir until you get a smooth caramel sauce.
Add the chopped fruit and leave it on the stove for about 10 minutes, stirring occasionally.
Just before removing it from the heat, add the cognac (or rum). If you're making the creams for babies, skip adding the alcohol.
While the fruit caramelize, heat the milk and add 3 tablespoons of sugar and vanilla to it. As soon as the milk boils, add semolina in a thin stream and stir constantly to avoid lumps from forming.
Boil the cream to the desired thickness.
Then add the caramelized fruit to the cream and set aside a small part of them for decoration.
Divide the semolina cream into dessert bowls and add a spoonful of the fruit on top.
Cool well and serve the gorgeous semolina creams with caramelized fruit!
Enjoy!
