A bite of semolina
Nobug with a taste of nostalgia reminiscent of my mother's kitchen. My mother often prepared it when I was a child, and later with my grandchildren.
- Cook the semolina in milk with butter and vanilla sugar (you can also add lemon sugar or rum sugar if desired). Cool to room temperature.
- Beat the egg whites until stiff. Mix the egg yolks with the sugar to make them frothy. Add the cooled semolina and mix well. Lightly mix the egg whites with a spatula or a spatula. Spread butter (30x20) well with butter and sprinkle with bread crumbs or biscuit crumbs. Pour the mixture and bake in a preheated oven at 180 ° C for about 40 minutes.
- Serve it warm with some compote, topped with fruit topping, vanilla sauce, with fruit, chocolate topping ... whoever wants and loves.