THE CINNAMON SEMOLINA-CLOUD

(Our Play on Galaktoboureko Filling)

THE CINNAMON SEMOLINA-CLOUD

Ingredients: 1L Whole milk, 100g Semolina, 200g Sugar, 1 tsp Cinnamon, 1 tsp Vanilla extract, 1 Lemon (peel), 4 Eggs (whisked)...

Ingredients

  • 1L Whole milk
  • 100g Semolina
  • 200g Sugar
  • 1 tsp Cinnamon
  • 1 tsp Vanilla extract
  • 1 Lemon (peel)
  • 4 Eggs (whisked)

Cooking Method

  1. The Swell Heat milk with lemon peel and sugar; slowly whisk in semolina until it thickens.
  2. The Bloom Add cinnamon and vanilla to the hot milk; the heat will release the woody perfume.
  3. The Silk Merge Remove lemon peel; slowly whisk in the eggs off the heat until a thick, yellow custard-silk forms.
  4. The Bake Use as a filling for raw phyllo; roast at 180°C until the top is rock-hard and charred.
  5. The Final Flourish Top with raw orange zest and a final dust of cinnamon.

Cuisine: Balkan

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