Introducing a dessert that marvelously combines the vibrant zest of fresh oranges with the comforting texture of semolina on a crunchy cocoa-infused base. Just before the orange season bids us goodbye, this recipe offers a perfect opportunity to savor the fresh, juicy flavors of oranges intertwined with the sweet, creamy richness of semolina. It’s a must-try for those who appreciate the harmonious blend of citrus and sweet.
Why You’ll Love This
This dessert is a celebration of textures and flavors, featuring a crumbly cocoa base, a smooth semolina middle, and a tangy orange jelly topping. It’s a refreshing change from the usual sweets, offering a delightful citrus note that cuts through the richness. Perfect for those who love a dessert that balances sweet and zesty.
Perfect Occasion
This semolina and orange jelly dessert is ideal for spring gatherings or summer picnics, offering a refreshing citrusy treat that’s both satisfying and light. It’s also a wonderful choice for ending a dinner party on a sweet note, impressing your guests with its beautiful layers and sophisticated flavor profile.
Decoration Tips
To enhance the visual appeal of this dessert, consider garnishing with thin orange slices or zest right before serving. A sprinkle of powdered sugar or cocoa powder can also add a touch of elegance. For an extra touch of luxury, edible flowers or mint leaves can provide color and contrast to the creamy orange hue.
For the Cocoa Biscuit Base:
- 8.8 oz of digestive biscuits, finely crushed
- 2 tablespoons of cocoa powder
- 3 tablespoons of melted butter
For the Semolina Layer:
- 4¼ cups of milk
- 11 tablespoons of semolina
- 9 tablespoons of granulated sugar
- 1 packet of vanilla sugar
For the Orange Jelly:
- 2 cups of freshly squeezed orange juice
- 2 tablespoons of cornstarch
- 2 tablespoons of granulated sugar
Instructions:
- Line the bottom of a springform pan with parchment paper. Combine the crushed biscuits with cocoa powder and melted butter until well mixed. Press this mixture into the bottom of the pan to form a firm base. Freeze to set.
- For the semolina layer, combine milk, semolina, sugar, and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened. Pour this over the biscuit base and let cool to room temperature before refrigerating for an hour.
- For the orange jelly, whisk together orange juice, cornstarch, and sugar in a saucepan over medium heat. Keep stirring until the mixture thickens. Allow it to cool slightly, then pour over the set semolina layer. Refrigerate for 4-5 hours or until firm.
- Slice, serve chilled, and enjoy!
This dessert promises a delightful combination of flavors and textures that are sure to please. Whether it’s a special occasion or a simple craving for something sweet and citrusy, this recipe is bound to become a favorite. Enjoy!
