Semolina porridge, which many associate with kindergartens, is undergoing a gastronomic revolution.
Pastry chef René Redzepi of Noma restaurant included it on the dessert menu as a "tribute to Scandinavian simplicity."
His version features semolina simmered in almond milk and saffron, served with toasted rye bread crumbs and a cloud of smoked mousse.
The secret to success is texture.
Pastry Chef Anna Holmes of Le Cordon Bleu explains:
"Semolina contains less fiber than other grains. When cooked properly, it turns into a creamy consistency, similar to semifreddo."
The technology is simple, but requires precision: the cereal is slowly poured into boiling milk, stirring continuously, and then cooled in molds.
Historically, semolina porridge was an elite dish.
In Ancient Rome, it was prepared with honey and pistachios for the patricians.
In the Ottoman Empire, semolina was mixed with rose water and served in silver bowls.
Today this ingredient is used in molecular gastronomy.
For example, chef Jordi Roca from El Celler de Can Roca created the Semolina Breeze dessert – an airy mousse with citrus essences, covered with a caramelized crust.
Home cooks are also experimenting.
Blogger Maria Ermakova shares a recipe for semolina parfait with raspberries and white chocolate:
"It's like a soft cloud with a crispy layer."
Her followers are delighted: “I never thought that semolina could be so exquisite!”
Author: Valeria Kisternaya
