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Four-Color Semolina Dish

4 servings

Ingredients

• 125 g semolina
• 0.5 l cream
• salt (a little)
• vanilla (a little)
• 125 g sugar
• 200 g butter
• 4 pcs egg yolk (for the yellow layer)
• spinach puree (for green coloring) (a little)
• 50 g chocolate (grated, for the brown layer)
• 2 pcs egg yolk (for the red layer)
• cochineal solution (for red coloring) (a little)
• 6 pcs egg whites (beaten)
• 3 pcs wafer (for 3 bases)
• vanilla sauce or milk sauce (for serving) (as needed)

Instructions

1. Let the semolina swell into a stiff porridge in the cream with a little salt, vanilla, and sugar, then let it cool and divide it into four equal parts.
2. Mix butter and egg yolk into one part to make it beautifully yellow.
3. Mix the second part with butter as well and color it green with spinach puree.
4. Color the third part brown with grated chocolate and butter.
5. Stir the fourth part with butter and egg yolk and color it red with cochineal solution.
6. Finally, fold the beaten egg whites in equal parts into the different colored semolina mixtures.
7. Cut three wafer bases the size of the mold, grease the mold, and dust with grated breadcrumbs.
8. First, fill in the green, then the red, then the yellow, and finally the brown semolina, separating each layer with a wafer.
9. Bake the dish in a water bath in the oven for one and a half hours, invert, and serve with vanilla sauce or another milk sauce.

Modernized from a treasured 19th-century German cookbook.