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This is an old fashioned dessert with a contemporary flair. It's sweet fluffiness with a hint of anise, citrus and the kick of mint. Makes eight - 6 ounce portions.
4 cups of milk
1 cup of granulated sugar
1 4 inch cinnamon stick
1/2 vanilla bean, split lengthwise
3/4 cup semolina flour, (coarsely ground durum wheat, commonly used in making pasta)
1/2 cup melted unsalted butter
Zest of one orange or 1 heaping tablespoon of orange zest
5 large eggs, separated - (preferably eggs from organically fed, free range chickens)
2 large egg whites - - (preferably eggs from organically fed, free range chickens)
Scald the milk, granulated sugar, cinnamon stick and vanilla bean over medium- high heat When a skin forms on the top of the milk, remove it and reduce the heat to medium.
Pour the semolina in while stirring constantly, cooking over medium heat until thickened, approximately 4-5 minutes.
Remove from the heat and take out the vanilla bean and cinnamon stick. Stir in the butter and orange zest.
Remove about 3/4 cup of the semolina mixture and stir into the egg yolks to temper. Then stir the yolk mixture into the semolina mixture and stir to combine.
Whip the egg whites until softly firm and gently fold into the semolina mixture.
Either spoon into decorative dishes and chill or pour into large bowl to refrigerate. Spoon into serving dishes just before serving, garnishing with candied fennel (recipe below), fresh Maine Blueberries, and mint chiffonade.
Candied Fennel
2 young bulbs of organic fennel, sliced into strips
2 cups of granulated sugar
2 cups of water
Preheat the oven to 350 degrees. In a medium saucepan bring sugar and water to a boil to make a simple syrup. Add fennel pieces and continue boiling for five minutes. Spread fennel on a parchment lined baking sheet, cover with foil and bake until translucent, about 30 minutes. Watch carefully as the sugar might brown too much if left too long in the oven.
Mint Chiffonade
Stack several leaves of fresh mint and roll up into a little log shape. With a very sharp knife slice very thinly crosswise - voila mint chiffonade!
NOTE: We recommend using eggs from organically fed, free ranging chickens for this recipe to reduce risk of salmonella from undercooked eggs.
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