My childhood is long gone but there are a few things that lead me back right into it.
Semolina is one of them 🙂
At the time I drank it a lot from my baby bottle, now it is a merely an occasional guest on my menu.
These days, I only use it when I make savoury cabbage rolls.
Occasionally I cook semolina in milk and serve it with sugar and cinnamon.
Since I reminded myself of this ingredient, I decided to make a quick dessert out of it.
If you decide to try this recipe, I encourage you to share your photos in the comment section.
Bon Appetit 🙂
- 500 ml of almond milk
- 1 tablespoon of sugar
- 6 tablespoons of semolina
- 250 ml of double cream
- 1/2 cup of frozen raspberries
- 2 tablespoons of sugar
- 150 ml of water
- 1 tablespoon of roasted almond flakes
Cook the semolina and sugar in almond milk. Cool it down.
Whip the double cream, gradually adding the cold semolina.
Pour the water over the frozen raspberries. Add two tablespoons of sugar. Cook for 20 minutes over a medium heat. Afterwards, blend and rub through a fine sieve. Cool it down.
Put a half of the semolina cream to a jar or a cup and add half of the raspberry sauce. Repeat it one more time with the other half of the semolina and the sauce. Sprinkle roasted almonds on the top. Cool it down in the refrigerator.
Frozen raspberries can be replaced by any frozen or canned fruit.