Semolina Dumplings With Honey Whipped Cream

Boil the milk, sugar, lemon zest, and vanilla pulp.
Sprinkle in the semolina and cook like choux pastry, stirring constantly.
Stir butter into the hot mixture.
Finally, mix in eggs bit by bit, then place in the refrigerator for 2 hours.
Roll the cold dough into dumplings and place in boiling sugar water for about 10 minutes.
For the sugar crumbs, melt butter and brown the breadcrumbs.
Add lemon zest and orange zest.
Season with confectioner’s sugar.
For the honey whipped cream, mix liquid honey with whipped cream.
Let the dumplings drain and then roll them in the sugar crumbs.
Garnish with the honey whipped cream and serve.

Ingredients