Almond semolina ‘porridge’

Versatile and easy to eat, serve with a fruit or vegetable puree.

Ingredients

25 g ground almonds
40 g semolina
350 ml milk
40 g caster sugar
3 tbsp cream

Method

In a saucepan, roast the ground almonds until golden. Add milk and bring to the boil. While whisking, add semolina and sugar. Reduce heat and keep stirring for several minutes until a thick consistency without lumps is reached. Add cream and mix well.

Variations

Add a pinch of ground cinnamon or cardamom, or add ½ tsp of vanilla paste, omit sugar altogether or replace by runny honey. Slightly beat the cream with an egg yolk before adding to the semolina mix.