Semolina with wine - Pilar Hernández's Chilean Kitchen
Semolina with wine is an everyday dessert, not something you serve to guests; it's truly part of our culture. The wine sauce is made with leftover red wine (not mustachioed, I hope, haha).
Ingredients · Servings 6
- 4 cups of milk, I used skim milk
- 1/2 cup of sugar
- 1/2 teaspoon of vanilla extract
- 3/4 cup of semolina
- 2 cups of red wine
- 3/4 cup of sugar
- 1 cinnamon stick
Method · PT-497396H58M55S
- Prepare a mold, I used a cake mold, grease it lightly.
- In a medium saucepan, heat the milk with the 1/2 cup of sugar and the vanilla. Stir occasionally until the sugar dissolves.
- Once it comes to a boil, reduce the heat so that it continues to boil gently.
- Add the semolina gradually, like rain, stirring constantly with a wire whisk; this is important to prevent lumps from forming.
- Continue stirring and let it boil, stir and cook for 1 more minute.
- Pour into the prepared mold. Flatten the surface and cover with plastic wrap, pressing it directly onto the semolina to prevent a crust from forming.
- Let cool and refrigerate.
- For the wine sauce, place the wine, sugar, and cinnamon in a small saucepan, cook over medium heat, stirring occasionally until it comes to a boil. Let it boil for 25-30 minutes, until it thickens slightly.
- Let it cool.
- Serve the semolina covered in wine sauce.
Description
A traditional dessert.
