Semolina Dessert (Biscuit & Black Mulberry)

Hello everyone from a pleasant spring morning,

While I was thinking of spending this weekend at home and tidying up my pending work, we decided to join our friends who made a sudden move in Şile. We spent a wonderful day and night at the campsite, surrounded by nature. With the excitement of burning the first barbecue of the summer, we prepared practical camping meals. We were also guests at the organized tables of those who camp all the time :) Of course, we also had an eye-bath with colorful vosvos. We decided to do this more often this summer :) Those who say they want to read more about the camp bustirgit.com can pass :)

After a relaxing getaway, I wanted to share with you the recipe for semolina dessert with black mulberry that I prepared on Friday. While I was preparing my recipe, I shared the making stages on Instagram. When many people saw that sweet purple color, they asked me if I used food coloring :) No, I didn't, when the unique color of mulberry is combined with milk, a wonderful purple comes out.

You can also try this practical dessert, which has a unique color and flavor, with different dark blueberries.

Love…

Ingredients for Semolina Dessert (Biscuit & Black Mulberry) Recipe

• 300-350 gr black mulberry
• 1 teaspoon of semolina
• 1 glass of granulated sugar (those who do not like too sweet can use ¾)
• 4 water glass milk
• 1 teaspoon margarine or butter
• 1 pack of catnip biscuits (1 pack of a double pack)

For the above:

• 1 pack of chocolate sauce + milk

How to Make Semolina Dessert (Biscuit & Black Mulberry) Recipe?

1. Wash and drain the black mulberries. Put the milk, semolina, sugar and mulberry in the pot.
2. Put all the ingredients through the blender. Cook over medium heat, stirring, until thickened.
3. Remove the condensed semolina from the stove.
4. Cover a long, thin loaf tin with aluminum foil. Pour one-third of the semolina dessert into the mold.
5. Arrange half of the catnip biscuits on the dessert you poured. Pour half of the remaining semolina dessert on top.
6. Finally, place the remaining biscuits on the dessert and finish by pouring the remaining dessert and the last layer over the biscuits.
7. Carefully invert the dessert, which you have kept in the refrigerator for 1 night, on a serving plate and remove the foil.
8. Prepare the chocolate sauce according to the recipe and cool, stirring occasionally, until it reaches room temperature.
9. Cover your dessert with this sauce and serve by slicing.