Semolina Porridge with Sautéed Bananas and Mascarpone Cream

Breakfasts | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Semolina porridge with sautéed bananas and mascarpone cream

Ingredients

Milk - 20 fl oz
Semolina - 5.6 oz
Salt - a pinch
Sugar - 2 tablespoons
Beans - 1 piece
Ground Cinnamon - a pinch
Ground Nutmeg - a pinch
Brown Sugar - 1.1 oz
Butter - 1 tablespoon
Orange zest - ½ teaspoon
Maple syrup - 1 tablespoon
Mascarpone Cheese Unagrande - 1.8 oz
Powdered Sugar - 1 tablespoon

Step by Step guide

Step 1

Whip the mascarpone with powdered sugar using an immersion blender until it reaches a thick cream consistency. Set aside.

Step 2

Peel the banana and cut it lengthwise into two halves.

Step 3

Heat a non-stick skillet over high heat, then reduce to low and add the brown sugar, ground cinnamon, and nutmeg to the skillet, stirring until the sugar melts. Stir in the butter, orange zest, and maple syrup. Place the banana halves on top of the sauce and sauté for 1 minute on each side. Remove from heat, cover, and set aside.

Step 4

Pour the milk into a saucepan and bring to a boil over medium heat. Add a pinch of salt, a pinch of cinnamon, and 2 tablespoons of sugar. Gradually add the semolina while stirring and cook for 5–6 minutes until thickened. Remove from heat, divide the porridge into bowls. Top each serving with the sautéed bananas, 1 teaspoon of mascarpone cream, sprinkle generously with ground cinnamon, and serve hot.