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6-8
Medium
45 min
Published 2020
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