How to Make Migliaccio:
Heat Liquids: In a saucepan, combine the milk and water. Add the lemon and orange zest, heating without boiling.
Remove Zest: Once heated, remove the citrus peels.
Add Butter: Stir in the butter and mix until melted.
Incorporate Semolina: Gradually sprinkle in the semolina, whisking continuously until the mixture thickens.
Cool Mixture: Pour the mixture into a baking dish and let it cool.
Prepare Egg Mixture: In a bowl, break the eggs and add sugar. Whip with an electric whisk until frothy.
Combine Ingredients: Add the sifted ricotta, vanillin, and orange blossom aroma. Mix until smooth.
Combine Mixtures: Gradually fold the cooled semolina mixture into the egg mixture until well combined.
Check Consistency: Ensure the mixture is smooth and creamy.
Prepare for Baking: Grease a 26 cm (10-inch) round pan and line with parchment paper. Pour the batter into the pan, leveling the surface with a spatula.
Bake: Bake in a preheated oven at 200°C (392°F) for 1 hour, or until the top is golden.
Cool and Decorate: Remove from the oven and let cool for at least 2 hours. Dust with powdered sugar before serving.
Serve and Enjoy!
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