Skip to main content
Dessert

Semolina Cream

A creamy dessert made from semolina, milk, gelatin, sugar, and flavouring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Semolina and sugar work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 351 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Semolina Cream

Ingredients

Directions

Make the semolina base

  1. Soak the semolina in ⅓ pint of milk for about 1 hour.

  2. Combine the soaked semolina with another ⅓ pint of milk in a saucepan.

  3. Simmer gently for about 40 minutes.

Add the gelatine

  1. Boil the remaining ⅓ pint of milk.

  2. Pour the boiled milk over the gelatin.

  3. Stir until the gelatin is dissolved.

  4. Mix the gelatin mixture with the semolina.

  5. Sweeten the mixture.

  6. Add flavouring to taste.

Set and serve

  1. Stir until the cream begins to set.

  2. Pour the set cream into a wet mould.

  3. Turn out the mould when set.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Semolina + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together351 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Semolina + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together316 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Semolina
Thickens the milk as it simmers, giving the cream its body and soft structure.
Milk
Forms the liquid base that the semolina swells in and cooks into a smooth cream.
Gelatine
Sets the cream so it holds its shape when turned out of the mould.

The step that matters

Stir until the cream begins to set. Gelatine sets as it cools, so the cream must be stirred while still pourable. If it sets in the pan, it will be lumpy and uneven, and cannot be poured cleanly into the mould.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes