Tiramisu Sojee (semolina flour)
Rec cred: ruhana ebrahim
Pic cred: @mama_taught_me_well
½ cup solid ghee (Clarified butter)
1 cup semolina
1 cup boiling water
½ cup milk
½ sugar (or less, to taste)
1 small tin dessert cream
3 tablespoon instant coffee plus 2 teaspoon cocoa powder dissolved in 2 tablespoon water
2 tablespoon cremora
Additional cocoa powder
Lady finger biscuits
Heat ghee (Clarified butter). Braise semolina, then add water and remove from heat. Mix in till swollen.
Mix milk, sugar, egg and coffee cocoa mixture.
Pour into pot and mix in well, removing any lumps.
Cook on low till half reduced. Then mix in cream and cremora.
Increase heat and cook till fluffy.
Whip fresh cream till soft peaks, spoon over cooled Sojee (semolina flour) and dust cocoa over.
Note: I served with tiramisu mousse. Recipe in separate post. This is a rich Sojee (semolina flour).