Recipes and ramblings of a Slavic-born London food lover
Thursday, 28 May 2015
Semolina and chocolate dessert
Has anyone ever been more tired than me? I might be emotional if I had the energy, but it's ran out. Don't worry I haven't got some strange, undiagnosed illness, it all makes sense and I will tell you why I'm so very tired soon. In the meantime, I need to write and cook, write and cook, and even though those are the things I love doing most, it doesn't always come easily. Some days are a fountain of perfectly chosen words, metaphors and ideas, while others are... Blank. And part of writing a book appears to be not letting the blank days get you down. Sugar helps these days. I spent so many years trying to avoid it, but now I just don't care. These semolina desserts topped with chocolate sauce and pecans are nutritious, refreshing and energising all at the same time. Perfect.
First, you need to blend the semolina well with a couple of tablespoons of cold water. Bring your milk to the boil and stir the semolina into it. Allow to simmer and thicken. Once it's gloopy, take it off the heat and cool completely. While its cooling make the chocolate sauce by heating the butter, sugar and cocoa powder along with 3 tablespoons of water in a pan, and stirring until smooth. Toast the pecans on a frying pan - it makes them so much tastier. Once the semolina is cool put it in a blender and slowly add the lemon juice, sugar, vanilla essence and butter, blending all the time. When you have a paste pour it into your serving bowls, top with chocolate sauce and pecans and chill for at least half an hour. Semolina, or "kasza manna" as it's known in Poland, is often eaten for breakfast so I think these little pots would also make a lovely start to the day.