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Coffee and walnut semolina squares


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Coffee-walnut semolina squares

To plate coffee-walnut semolina squares

  • 1 sheet of gold leaf
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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
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
Stir the coffee into 2 tablespoons of warm water and then add to the semolina, along with the granulated sugar
Cook, stirring, until the mixture has thickened enough to leave the sides of the pan
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
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
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
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