2 cups (500 ml) milk
2 oz (50 g) semolina
2 oz (50 g) plain chocolate, grated
2 tsp (10 ml) gelatine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2.5 ml (1/2 tsp) rum
2 oz (50 g) semolina
2 oz (50 g) plain chocolate, grated
2 tsp (10 ml) gelatine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2.5 ml (1/2 tsp) rum
method
1. Bring the milk to the boil in a heavy bottomed saucepan.
2. Sprinkle in the semolina and cook gently, stirring all the time, for 15 - 20 minutes until soft and smooth.
3. Stir in the grated chocolate and mix well.
4. Place 30 ml (2 tbsp) water in a small bowl and sprinkle the gelatine on to the liquid.
5. Stand the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely.
6. Stir the dissolved gelatine into the semolina mixture with the sugar and rum.
7. Leave the mixture to cool, stirring from time to time.
8. When tepid, pour into a wetted 600 ml (1 pint) mould and leave for about 2 hours to set.
9. Turn out to serve.
2. Sprinkle in the semolina and cook gently, stirring all the time, for 15 - 20 minutes until soft and smooth.
3. Stir in the grated chocolate and mix well.
4. Place 30 ml (2 tbsp) water in a small bowl and sprinkle the gelatine on to the liquid.
5. Stand the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely.
6. Stir the dissolved gelatine into the semolina mixture with the sugar and rum.
7. Leave the mixture to cool, stirring from time to time.
8. When tepid, pour into a wetted 600 ml (1 pint) mould and leave for about 2 hours to set.
9. Turn out to serve.
serving amount
serves 3 to 4
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