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Preparation info
  • Serves

    6-8

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in
A Culinary Journey: 70 Le Cordon Bleu Alumni Recipes from Around the World

By Le Cordon Bleu

Published 2020

  • About

Ingredients

  • 400 g semolina
  • 30 g pine kernels
  • 175 g

Method

Step 1: Heat the semolina and pine kernels in a large pan over low heat. Cook for 10 minutes until the colour darkens. Add the butter and cook for 10 minutes.

Step 2: At the same time, in a separate pan, heat the milk, water and 250g of the caster sugar. Bring to the boil until the sugar completely dissolves. Pour the warm milk mixture into the semolina pan, stirring once to gently comb