Coffee and walnut semolina squares
Item 1 of 1
- Petit four
- 12
- 25 minutes
This sweet snack recipe from Vineet Bhatia takes the classic combination of coffee and walnut and gives it a twist. The recipe uses ghee, which is easily available from good Indian grocery shops or online.
discover more:
Ingredients
Metric
Imperial
Coffee-walnut semolina squares
- 1 1/2 tbsp of instant coffee powder
- 50g of granulated sugar
- 270ml of water, warmed
- 8 walnuts
- 3 tbsp of ghee
- 3 tbsp of semolina
- olive oil
To plate coffee-walnut semolina squares
- 1 sheet of gold leaf
SAVE RECIPE
Method
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024