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Coffee-walnut semolina squares

Coffee and walnut semolina squares

PT25M

1
Pre-heat the oven to 170°C/Gas mark 4. Put the semolina in a deep frying pan and dry-roast over a moderate heat until it is very lightly coloured and has a nutty aroma
  • 3 tbsp of semolina
2
Stir in the ghee and cook for 2 minutes, then add the warm water and cook until it has been absorbed by the semolina
  • 3 tbsp of ghee
  • 270ml of water
3
Stir the coffee into 2 tablespoons of warm water and then add to the semolina, along with the granulated sugar
  • 50g of granulated sugar
  • 1 1/2 tbsp of instant coffee powder
4
Cook, stirring, until the mixture has thickened enough to leave the sides of the pan
5
Meanwhile, scatter the walnuts onto a baking tray and bake in a preheated medium oven for 3-5 minutes or until starting to turn brown and crisp
  • 8 walnuts
6
Crush 4 of them in a bag with a rolling pin, and set aside the other 4 to garnish. Stir the crushed walnuts into the mixture
7
Spoon onto a greased tray and cool until it solidifies. Cut into 2.5cm squares, garnish with a piece of roasted walnut and gold leaf petals
  • olive oil
  • 1 sheet of gold leaf

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Coffee-walnut semolina squares

To plate coffee-walnut semolina squares

  • 1 sheet of gold leaf
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