Traditional recipes

Lychee with semolina and strawberries

Lychee with semolina and strawberries

Mix the yeast with the two yolks, salt, sugar and candied orange peel.

Add warm milk, flour and occasionally oil.

Knead an elastic dough that you leave to rise for 1 hour.

Meanwhile, boil the semolina in water + milk + sugar, we will get a thick cream. Let it cool.

Whisk the egg whites with the sugar, then add the washed and crushed strawberries with a fork.

Incorporate the strawberry foam into the boiled semolina (still warm).

Spread the dough in a pan greased with oil, prick it with a fork from place to place.

Spread the semolina cream with strawberries on the entire surface of the dough in an even layer.

We prepare the topping like this: we mix the yolks with the sugar and vanilla until it doubles in volume. Then add the butter at room temperature and finally the cream.

Pour the topping over the strawberry cream, level and bake the tray in the preheated oven for 35-40 minutes.

Remove the lychee from the oven, leave it to cool in the pan and after two hours we can portion it according to preference.

If you like it sweeter, you can powder it before serving with sugar.

Good appetite

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