Spiced Semolina Cake with Warm Honey-Nutmeg Coulis

Ingredients (Serves 6)

• 150 g fine durum wheat semolina
• 75 cl milk
• 10 cl thick fresh cream
• 125 g caster sugar
• 2 sachets vanilla sugar
• 1/2 cinnamon stick
• 1 vanilla pod
• 200 g all-flower honey
• 5 pinches grated nutmeg

Preparation Times

• Chilling time: 6 hours
• Preparation time: 20 minutes
• Cooking time: 5 minutes

Instructions

1. Pour the milk into a large saucepan. Split the vanilla pod and add it with the cinnamon stick. Bring to a boil.
2. Add the sugars and stir to dissolve. Gradually pour in the semolina, stirring for 4 to 5 minutes until it thickens.
3. Stir in the cream, then remove from heat. Discard the vanilla pod and cinnamon stick.
4. Rinse a charlotte or savarin mould (or 6 individual moulds) under cold water. Pour in the hot semolina, smooth the surface with a spatula, and refrigerate for at least 6 hours.
5. For the coulis: Pour the honey into a saucepan, add the nutmeg, and gently caramelize over low heat. Cool and refrigerate.
6. Unmould the cake onto a platter. Heat the coulis and serve the cake topped with the warm sauce.