Flamri de Semoule

Preparation info

  • 4 or 5

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup orange juice
  • ½ cup water
  • 3 tablespoons quick-cooking farina
  • ¼ cup sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons dry sherry
  • 1 teaspoon grated orange rind
  • 2 egg whites


    1. Heat the orange juice and water to boiling. Stir in the farina and cook, stirring, for two to four minutes.

    2. Stir in the sugar, lemon juice, sherry and orange rind. Cool to room temperature.

    3. Beat the egg whites until stiff but not dry. Fold into the farina mixture. Pour into four or five oiled individual molds. Chill for at least one hour.

    4. Unmold and serve alone or with fresh orange segments or a purée of fresh fruit.