Flamri de Semoule

Preparation info
  • 4 or 5

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup orange juice
  • ½ cup water
  • 3 tablespoons

Method

  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