The Migliaccio Classic and Dietetic Version.

Traditional recipe and also dietetic, with classic preparation and also with the Bimby.
A typical Carnival dessert, but it is so good and delicate that you can serve it in all seasons.
That’s why in addition to the classic recipe, you will also find dietary indications for those who need to watch their calories.
An ideal dessert for all ages, to be served at the end of a meal or as a snack.
It should be kept in the fridge so you can enjoy it even in summer.

Ingredients

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2 cups milk
2 cups water
3 tbsp butter (or cow or coconut or seed oil)
1 tsp salt
1 1/4 cups semolina (or couscous powdered in blender)
1 1/4 cups erythritol (or 1 1/4 cups sugar or 1/2 cup stevia)
as needed orange zest (from one large organic orange)
4 eggs (at room temperature)
12 oz cow's ricotta (or sheep's ricotta)
as needed erythritol (powdered or powdered sugar)

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Tools

Here’s what we need to make

1 Pot or the Bimby
1 Bowl
1 Electric whisk
1 Baking pan 24 cm with removable circle
1 Parchment paper

Steps

To prepare

The first thing to do is
line a 9.5-inch diameter cake pan with wet and squeezed parchment paper, make the paper adhere well to the mold, and set aside.
Put the milk, water, yogurt/butter, and salt in a pot and bring almost to a boil.
Remove the pot from the heat and add the semolina, mixing thoroughly with a wooden spoon, and cook: 5 min, stirring constantly.
Transfer the semolina to a rather large bowl and let it cool slightly.
Preheat the oven to 392°F static
When the semolina has become lukewarm, put the erythritol/sugar and orange zest in the bowl of your mixer or a rather large bowl, mix the powders well, and add the eggs. At this point, with electric whisks or your mixer, mix for at least 4 minutes.
Add the ricotta to the mixture
and the cooled semolina, and mix again for 5 minutes with the whisks or with your mixer.
Transfer the mixture to the cake pan and, if necessary, level the surface with a spatula.
Place the pan on the first rack from the bottom of the oven and bake in the preheated oven for about 1 hour at 392°F.
If halfway through cooking you see that the migliaccio is coloring too much, cover it with a sheet of parchment paper.
After time has elapsed, carefully remove from the oven and allow to cool completely
Before serving, sprinkle with powdered erythritol or powdered sugar.
You can obtain powdered erythritol simply by blending it in a blender.
Here is the Migliaccio Classic and Dietetic Version ready
To prepare The Migliaccio Classic and Dietetic Version, the first thing to do is
line a 9.5-inch diameter cake pan with wet and squeezed parchment paper, make the paper adhere well to the mold, and set aside.
Put the milk, water, yogurt/butter, and salt in the bowl and set the Boiler /203°F. If you have the TM6, cook for 5 minutes at 203°F speed 1.
Add the semolina, mixing thoroughly with the spatula, and cook: 5 min./194°F/speed 2.
Transfer the semolina to a rather large bowl and let it cool slightly. Wash and dry the bowl.
Preheat the oven to 392°F static.
When the semolina has become lukewarm, place the erythritol/sugar and orange zest without the white part in the bowl, and pulverize: 20 sec./speed 10.
Bring everything back to the bottom with the spatula, and add the eggs, mix: 4 min./speed 4.
Add the ricotta
and the cooled semolina, and mix: 5 min./speed 4.
Transfer the mixture to the cake pan and, if necessary, level the surface with a spatula.
Place the pan on the first rack from the bottom of the oven and bake in the preheated oven for about 1 hour at 392°F.
If halfway through cooking you see that the migliaccio is coloring too much, cover it with a sheet of parchment paper.
After time has elapsed, carefully remove from the oven and allow to cool completely
Before serving, sprinkle with powdered erythritol or powdered sugar.
You can obtain powdered erythritol simply by blending it in the bowl at speed 10 for 20 sec.
Here is The Migliaccio Classic and Dietetic Version ready