Lemon Semolina Cream for Cakes and Desserts

1. Prepare the Semolina Base:
   • Warm the milk slightly (it should not be cold) and add the semolina.
   • Stir constantly to avoid lumps, then simmer on low heat. Continue stirring until the semolina thickens into a porridge consistency.
   • Once thickened, add the sugar and cook for an additional minute.
2. Soak the Semolina:
   • If you have time, let the semolina mixture sit for about 30 minutes to allow the semolina to swell and soften. This step will make the cooking process faster and smoother.
3. Add Lemon Flavor:
   • Carefully zest the lemon, ensuring only the yellow part is used. Squeeze the juice from the lemon and combine it with the zest.
   • If you prefer, you can substitute lemon with orange zest or juice, or use vanilla, cognac, or rum for flavoring.
4. Combine with Butter:
   • Soften the butter by taking it out of the fridge ahead of time. Beat it lightly until soft and smooth.
   • Gradually add the lemon zest and juice mixture to the butter, mixing thoroughly until smooth.
5. Combine Semolina and Butter Mixture:
   • Gradually add the prepared semolina mixture to the butter, stirring continuously to combine. Add the semolina in small portions to ensure a smooth, creamy texture.
6. Cool and Use:
   • Allow the cream to cool slightly before using. It’s now ready to fill cakes, eclairs, or any other dessert of your choice!

Serving Suggestions:

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