Nutrition Facts
6 servings
6
Recipe for Almond Milk and Vanilla Semolina
No Reviews
This almond milk and vanilla semolina recipe is a delicious plant-based option that replaces traditional rice pudding. With notes of vanilla and almond, it has a smooth and comforting texture. Easy to prepare with a few ingredients, this light dessert will appeal to both children and adults.
Ingredients
600 Almond milk
1 clove Vanilla split lengthwise
50 Sugar
70 Fine semolina
25 Chopped whole almonds
Directions
1
Heat the almond milk, almond extract, and split vanilla bean over low heat for 3 - 5 minutes to allow it to infuse (do not bring to a boil).
2
Slowly add the sugar and semolina to the saucepan while stirring constantly, and let it thicken for about 3 minutes, crushing any lumps against the sides of the saucepan with a spatula.
3
To finish, pour the cream into individual small pots, top with chopped almonds, and refrigerate for a minimum of 1 hour, or up to 2 days.
Ingredients
Ingredients
600 Almond milk
1 clove Vanilla split lengthwise
50 Sugar
70 Fine semolina
25 Chopped whole almonds
Directions
Directions
1
Heat the almond milk, almond extract, and split vanilla bean over low heat for 3 - 5 minutes to allow it to infuse (do not bring to a boil).
2
Slowly add the sugar and semolina to the saucepan while stirring constantly, and let it thicken for about 3 minutes, crushing any lumps against the sides of the saucepan with a spatula.
3
To finish, pour the cream into individual small pots, top with chopped almonds, and refrigerate for a minimum of 1 hour, or up to 2 days.
Notes
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Léna
Delicious! Just a little more cooking time and an additional 15 g of fine semolina and it's perfection. Thank you for this simple and delicious recipe.
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