1 flameproof casserole dish
Bring the milk just to the boil with 150 g praline almonds in a flameproof casserole dish. Remove from the heat and leave to stand for 5 minutes.
Return to low heat, add the semolina in a stream, stirring constantly, and cook for another 5 minutes.
Let the mixture cool at room temperature for 1 hour, then chill in the refrigerator.
Scatter with the rest of the praline almonds before serving.
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