Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Italian
Ingredients/ Συστατικά
  • 120 gr. / 4 oz. Fine semolina
  • 500 ml / 17 oz. milk
  • 175 gr. / 6 oz. Ricotta or cream cheese
  • 3 eggs
  • 150 gr. / 5 oz. Sugar
  • Juice of 1 orange
  • Zest of 1 lemon
  • 30 gr. / 1 oz. Butter
  • Caster sugar to dust on top
Instructions/ Εκτέλεση
  1. Preheat oven to 175°C / 350°F.
  2. In a deep pot pour milk and add the butter and bring to gentle boil.
  3. Throw slowly the semolina while stirring constantly.
  4. When it starts to thicken turn off heat and continue to stir for a minute.
  5. Remove and set aside.
  6. In your stand mixer add the sugar and eggs and beat until a pale colored mixture is formed.
  7. Stir in the ricotta or cream cheese cut in small pieces.
  8. Beat gently until it is incorporated.
  9. While the mixer is working add the lemon zest and the orange juice.
  10. Slowly slowly start pouring the semolina batter while the mixer is on.
  11. Take a round springform with diameter 22cm / 8 in. butter it and flour it.
  12. Pour the batter in the springform and bake until a knife comes clean and a nice golden color has formed on top.
  13. Remove and let cool.
  14. Loose the sides and place the dessert on a platter.
  15. Dust caster sugar on top and serve.
Notes/ Σημειώσεις
Recipe adapted from several sources around the net including Il Cucchiaio d' Argento
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/migliaccio/