Do you love Miss Cotta? In that case, you must try Legumin, which was served in the PRL After Sunday dinner. It is very possible that you will fall in love with her from the first bite. In addition, you will make it with cheap ingredients that you definitely already have in your kitchen. This forgotten, perfectly fits into modern culinary trends – it impresses with simplicity and minimalism.
Legumin based on semolina was made in the PRL, both in cooked and roasted form. In the first case, its consistency is compact and smooth, and in the second we get an interesting contrast between the soft interior and the crispy shell. The way we prepare this dessert depends on our preferences.
Legumin was served in salad bowls, but we can transfer it to silicone molds for muffins or cokle and wait until it concentrates. Then she will be confusingly similar to Miss Cotty.
Both Italian and Polish dessert are served in a small dish or on a plate “upside down”. However, they differ in taste – Miss Cotta is creamy and soft by using cream and gelatin, while Legumin comes out compact due to semolina. In turn, after baking, it becomes fluffy like a cloud and has a slightly baked top.
Legumin, like Miss Cotta, serve with fresh fruit, syrup or fruit sauce. Nothing prevents you from serving it with jam or even compote.
Ingredients:
- 1 l of milk;
- 100 g of semolina;
- 3 eggs;
- 4 tablespoons of sugar;
- A few drops of vanilla extract.
Preparation:
To make legumes, at the beginning pour in the pot of vanilla and add sugar. We boil everything and slowly begin to pour seming. We need to mix the contents of the dish all the time so that the dessert comes out smooth, without lumps.
When semolina thickens (usually it lasts about 5 minutes), remove the pot from the gas and set it to cool. In the meantime, separate the proteins from the yolks and beat them into a stiff foam. In turn, add the yolks to the warm mass. Then add proteins to it, gently mixing the whole. Finally, we pour legumes into a small dish and wait for it to concentrate – then we have a cold version dessert.
However, if we want to serve this dessert in a baked version, then we pour it into a form previously smeared with butter and sprinkled with breadcrumbs. We bake legumes in an oven preheated to 180 degrees for about 30 minutes until browning.
