Semolina flummery with egg liqueur, almonds and cherry sauce

Name: Semolina flummery with egg liqueur, almonds and cherry sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 25 g chopped almonds; 15 g flaked almonds; 400 ml Milk; 25 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1/8 l Egg liqueur; 50 g Semolina; 1 (125 ml) Bottle of cherry sauce

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

25 g chopped almonds
15 g flaked almonds
400 ml Milk
25 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1/8 l Egg liqueur
50 g Semolina
1 (125 ml) Bottle of cherry sauce

Directions

1
Roast the almonds separately in a pan without fat until golden brown and remove them. Bring milk, sugar and lemon peel to the boil. Add advocaat, semolina and chopped almonds and simmer for 4-5 minutes while stirring.
2
Fill the semolina and cherry sauce in layers in glasses, or fill the semolina first, let it cool down and pour the cherry sauce over it. Serve sprinkled with flaked almonds.