I am assuming you mean cream, as in chantilly, perhaps? That I haven't found; however, typical cream is crema de leche
, which works pretty much as any cream I've found in europe, and can be found in Wong, Pza Vea...
About the semolina, I myself haven't been able to find any. I have asked around in restaurants, but they apparently just use plain flour and yolks - I've had to use semola which isn't great, but does the job.
If you manage to find semolina, do tell us about it.