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Start by heating 600 g of milk (about 2.5 cups) with a pinch of salt, then whisk in 100 g of semolina (approximately 3.5 ounces) and cook it into porridge. Let the porridge cool to about 160–175°F. Beat 4 egg yolks with 100 g of sugar (around 1/2 cup), then gently stir the yolk mixture into the cooled porridge. In a separate bowl, whip the egg whites until they form stiff peaks, then carefully fold them into the porridge mixture. Spread the mixture onto a baking sheet, bake for a few minutes, and serve with fruit jelly.
