Lemon Semolina Cream

In a saucepan over medium heat, bring the milk to a gentle simmer.

Add Semolina and Sugar:
Slowly whisk in the semolina and sugar, stirring constantly to avoid lumps.

Add Lemon Zest and Juice:
Once the mixture thickens, add the lemon zest and juice. Stir well to combine.

Incorporate Butter and Vanilla:
Remove from heat and stir in the soft butter and vanilla extract (if using) until smooth.

Cool or Serve Warm:
Pour into bowls or ramekins. Serve warm, or let it cool and refrigerate for a firmer, chilled version.

Serving and Storage Tips