Recipe information
Yield
serves 6
Ingredients
3
cups water
2
cups sugar
1
teaspoon lemon juice
1
cup blanched almonds
2
/3 cup butter
1
cup semolina
To garnish: whole blanched almonds, eishta (the rich cream from water buffalo’s milk, page 407), or clotted or whipped heavy cream
Need to make a substitution?
Preparation
Step 1
Bring water, sugar, and lemon juice to the boil in a pan. Simmer for 8 minutes.
Step 2
Chop the almonds finely and fry them in the hot butter together with the semolina until they are a beautiful golden color.
Step 3
Add the hot syrup slowly, stirring constantly, over low heat until the mixture thickens. Remove from the heat and cover the pan. Let it cool a little.
Step 4
Pour into individual greased molds and flatten out on top. Turn out immediately and serve warm. Decorate each portion with an almond or a dollop of cream.
