Pairs well with Richbond Dessert
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Richbond Dessert
(2.0)
88.7K views • 2mo ago
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A favorite Moroccan dessert made without butter, featuring semolina, lemon peels, and a unique confit with fennel, baked to perfection with a special technique to achieve a brown bottom and white top.
00:30:00 total
Serves 4
medium
Decadent Dessert
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Ingredients
- eggs - 2
- semolina - 1/2 cup (half a cup)
- oil - 1/2 cup (half a cup)
- lemon peels - watch the video to see
- confit - 1 tablespoon (with a bit of fennel)
- baking powder - 1/2 tablespoon (half)
- flour - watch the video to see (gradually add until the mixture comes together)
Instructions
- Prepare the mixture: In a bowl, mix two eggs, half a cup of semolina, half a cup of oil, lemon peels, a tablespoon of confit with a bit of fennel, half a tablespoon of baking powder. Gradually add flour until the mixture comes together.
- Form the dessert: Make the mixture moist and form two small balls.
- Bake: Place the balls in the oven. Bake until the bottom is browned and the top remains white, not allowing it to brown from the top.
- Final touches: Cover the dessert for 10 minutes after baking. Heat the confit a little and put it in the cocoa before serving.
