Dessert de semoule de pêche


  • 1 liter (33,81 oz) milk
  • 10 tablespoons of granulated sugar
  • 7 tablespoons of semolina
  • 1 packet of vanilla
  • Grated rind of 1 lemon
  • 4 peaches
  • 1 pack of cocoa biscuits
  • 1 tablespoon of butter
  • Half a cup of ground walnuts
Take milk, granulated sugar, semolina and grated lemon peel in a saucepan. Cook, stirring constantly. Remove from heat and add vanilla and mix. Pulse the cocoa biscuit in a food processor. Melt the butter. Mix the biscuits with the butter. Place the mixture on the bottom of the 18 cm (7,08 inc) circle mold and press firmly. Leave it in the refrigerator for half an hour. Pour some of the semolina mixture onto the cooled biscuit base. Place the sliced ​​peaches on it. Pour the remaining semolina mixture over it. Wait for it to freeze well. Remove the circle of the mold and transfer the cake to the serving plate. Sprinkle with chopped walnuts and serve.


 

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