Neapolitan Pudding
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- semolina
- glasses milk
- sugar
- pinch salt
- lemon zest
- egg yolks
- egg whites
- short pastry (pasta frolla)
- assorted fruit preserves
Instructions
- Cook the semolina in the milk, season with sugar, salt and lemon zest, and bind with 3 yolks and 2 whites off the heat.
- Line a greased tin with short pastry; layer the semolina three deep, strewing preserves between layers.
- Cover with pastry, seal, gild with yolk, and bake.
- Turn out, dust with icing sugar, and serve cold; sultanas and candied peel may replace preserves.