Semolina Pudding With Raspberry Compote And Almonds - cooking recipe

Ingredients

3 1/8 cups milk
1/2 cup sugar
1 pinch salt
1 None lemon, zested
2/3 cup semolina flour
1 None egg, separated
3/4 cup cherry nectar
2 tsp cornstarch
10 oz frozen raspberries
1/3 cup almonds, flaked or sliced
None None Mint leaves for garnish
None None Cinnamon and powdered sugar for decoration

Preparation

Bring the milk, 1/3 cup sugar, the salt and lemon zest to a boil in a saucepan. Add the semolina and bring it back to a boil, stirring constantly. Remove it from the heat and leave it to swell for about 5 mins. Whisk together the egg yolk and 1 tbsp of water. Beat the egg white until stiff. Stir the beaten egg yolk into the semolina and gradually fold in the egg white. Immediately pour the semolina into a large bowl and leave it to cool for 2 hours.
Heat the cherry nectar with the remaining sugar. Mix the cornstarch with 2 tsp of water and pour it into the nectar. Simmer for 2-3 mins and gently stir in the frozen raspberries.
Dry fry the almonds in a frying pan and leave them to cool on a plate. Serve the semolina with the compote, either warm or cold, decorated with almonds, mint, icing sugar and cinnamon.