Hazelnut semolina pudding with warm blackberry sauce

Roast the hazelnuts in a dry frying pan until they discolour slightly.

Bring the milk to the boil. Mix the sugars and salt with the semolina and add it to the boiling milk while stirring. Bring back to the boil and leave to stir for 3 minutes while stirring.

Grind the nuts in the food processor and stir them through the semolina porridge.

Rinse the pudding mold with water and pour the thick porridge into it. Shake the shape so that everything is well distributed and no bubbles are created.

Let the pudding cool completely outside the fridge and then put it in the fridge for an hour to continue to stiffen.

Put the blackberry with the vanilla sugar in a pan and simmer for a few minutes on low heat until the fruit has some structure.

Pour the pudding on a dish and add the warm sauce. Delicious with whipped whipped cream.