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 buffaloās milk, page 407), or clotted or whipped heavy cream
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.
