This dessert combines crunchy almond pieces with creamy custard. I learned from my Global Table dinner people either love or hate the contrast of texture. Enjoy with hot tea.
3/4 cup ground almonds
2.5 cups milk
1/4 cup sugar
1 Tbsp butter
1/8 cup semolina
1/4 tsp ground cinnamon
1 tsp rose water
pinch saffron, crushed
slivered almonds & cinnamon – garnish
1. Heat ground almonds with milk and sugar. Bring to a boil, to infuse the almond flavor into the milk. Remove from heat and let cool slightly.
2. Meanwhile, in a medium saucepan, toast semolina in butter, stirring for a few minutes.
3. Add milk mixture to semolina in a smooth, steady stream. Simmer, uncovered for about 15-20 minutes or until thickened like pudding. Add saffron and cinnamon.
NOTE: If you let this boil by accident, the bubbles are like volcanos. The lava pudding can give quite a burn. Don’t ask me how I know…
4. Stir in the cinnamon, rosewater, and saffron. Spoon into dessert bowls and refrigerate. Garnish with slivered almonds.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.