Spanish festive dish

Ingredients for 8 servings:

• 1 liter of milk
• 100 g sugar
• 150 g semolina or corn semolina
• 1 vanilla pod(s)
• 1 lemon(s), zest
• 1 pinch of salt
• 2 eggs
• 2 tbsp butter
• 3 tbsp sugar
• ½ tsp cinnamon powder
• 100 g almonds, chopped or sliced
• 100 g date(s), pitted and quartered

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

A sumptuous dessert or sweet main course. Also good with gluten- and lactose-free ingredients.

Pour the milk into a saucepan. Scrape the seeds from the vanilla pod and add them along with the pod, a pinch of salt, and the lemon zest. Bring the milk to a boil. Remove the vanilla pod, add the sugar, and whisk in the semolina until thickened. Remove the pan from the heat. Separate the eggs and stir the egg yolks into the hot porridge. Beat the egg whites until stiff peaks form and fold in with a fork. Immediately pour the porridge into a shallow bowl (or several in batches). Brown 2 tablespoons of butter in a small saucepan and spread over the semolina porridge. Mix 3 tablespoons of sugar with the cinnamon and sprinkle over the porridge. Decorate the edges with the almonds and dates. If you are gluten and/or lactose intolerant, the wheat semolina can easily be replaced with cornmeal, fine polenta, and the milk with lactose-free milk or soy milk.