Cocoa lines drawn across semolina pudding once became maps, letters and important messages. The first spoonful always came from the edge, where the pudding cooled faster and grew thicker.
Method, step by step
- Heat the milk with salt and vanilla until almost boiling. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- While whisking continuously, sprinkle in the semolina. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Cook on low heat for 4-5 minutes until it thickens silky, then sweeten.
- Serve immediately with cocoa or cinnamon; it definitely gets serious as it cools. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
Practical tips and common mistakes
- Sprinkle the millet in a thin stream into the hot milk while stirring continuously; many can only come by invitation.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
