Semolina Pudding

When my friend Robin invited us over for lunch on Sunday, I quickly offered to make dessert but then I realized that with my 8 weeks old daughter I might not have had the time to make a fancy dessert before leaving home at noon. So, I decided to make a simple dairy dessert that has to be made ahead of time so it has a chance to cool. I made it the night before and we inverted the semolina pudding on a plate after we finished our beautifully prepared delicious lunch.

• 4 ¼ cups milk
• 1 cup semolina
• 2/3 cup sugar
• Vanilla bean, cut in half lengthwise
• Orange zest
• 1 tbsp unsalted butter
• ½ cup sliced almonds

Preheat the oven to 350F, place the almonds on a baking sheet and toast until they are golden, let them cool. Place the almonds on the bottom of a bowl, a pie plate or ramekins, set aside.

Place the milk, semolina and sugar in a pot; add the seeds of a vanilla bean and the zest of 1 orange. Cook over high heat, stirring constantly with a whisk until the pudding starts to bubble and it has thickened, turn off the heat and add the butter. Pour the hot pudding over the almonds, cover with plastic wrap to prevent the pudding from forming a skin; let it cool to room temperature and refrigerate for at least 2 hours before serving.

Invert on a plate and serve cold plain, with fresh fruit or chocolate sauce.

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