Warm Vanilla Semolina Domes with Lavender Apricots and Pine Nut Crunch
An original dessert with a soft, comforting texture: small baked vanilla semolina domes served warm with apricots sautéed in honey and a touch of culinary lavender, finished with a golden pine nut crunch. Elegant, aromatic, and balanced.
Ingredients
- 40 g unsalted butter (more a poco for engrasar the moldes)
- 90 g fine semolina (for the base of the cúpulas)
- 300 ml whole milk (templada)
- 55 g granulated sugar (divided)
- 1 unit egg (large)
- 1 unit egg yolk (for enriquecer the mezcla)
- 5 ml vanilla extract
- 1 g fine salt
- 12 g all-purpose flour (for dar estructura)
- 240 g apricots (boneless and in wedges)
- 30 g honey
- 1 g dried culinary lavender (lightly crushed entre the dedos)
- 10 ml lemon juice (freshly squeezed)
- 35 g pine nuts
- 15 g brown sugar (for the crocante)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Lightly grease 4 small flan molds or ramekins with a little of the butter.
- 2
In a saucepan, heat the whole milk with 25 g of the sugar, the fine salt, the vanilla extract, and 25 g of the butter over medium heat until hot but not boiling.
- 3
Rain in the fine semolina while whisking constantly. Cook for 3 to 4 minutes over low heat until thick and smooth. Remove from the heat and let it cool slightly for 5 minutes.
- 4
In a bowl, whisk the egg with the egg yolk, the remaining 30 g sugar, and the all-purpose flour until smooth. Gradually mix this into the warm semolina cream, stirring well until fully combined.
- 5
Divide the mixture among the greased molds and bake for 14 to 16 minutes at 180 °C / 350 °F, until the domes are set around the edges and only slightly wobbly in the center.
- 6
While they bake, melt the remaining 15 g butter in a skillet over medium heat. Add the apricots, honey, dried culinary lavender, and lemon juice. Cook for 3 to 5 minutes, stirring gently, until the apricots are glossy and tender but still hold their shape.
- 7
In a separate small skillet, toast the pine nuts with the brown sugar over low heat for 2 to 3 minutes, stirring constantly, until golden and lightly caramelized. Transfer to a plate to cool and crisp up.
- 8
Let the domes rest for 3 minutes out of the oven. Unmold carefully onto shallow bowls or plates.
- 9
Spoon the warm apricots and their juices around and over each dome. Finish with the pine nut crunch and serve right away.
- 10
For a firmer texture, let the domes rest 5 extra minutes before unmolding, while still serving them warm.
Chef tips
Use culinary lavender sparingly so it perfumes without overpowering. If the apricots are very ripe, cook them only 2 to 3 minutes so they do not fall apart.
Substitutions
You can substitute the apricots with firm peaches or yellow plums. Pine nuts can be replaced with sliced almonds, though the result will not be exactly the same.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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