Ingredients:
5 oz. semolina
1-1/2 pints of
milk
6 egg yolks
2 egg whites
4 oz. castor
sugar
grated lemon
peel
1 oz. sultanas
1/3 cup of rum
Whipped cream
or Zabajone
Preparation:
Boil one
and a half pints
of milk with four ounces of castor sugar, and gradually add five ounces
of semolina, boil for a quarter of an hour more and stir continually
with
a wooden spoon.
Take the
saucepan off the
fire, and when it is cooled a little, add the yolks of six and the
whites
of two eggs well beaten up, a little grated lemon peel, 1 ounce of
sultanas
and two small glasses of rum. Mix well, so as to get it very smooth,
pour
it into a buttered mould and serve either hot or cold.
TIP: If
served cold,
put whipped cream flavoured with stick vanilla round the dish; If
served
hot serve with Zabajone.
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