Semolina pudding

Cut the vanilla pod open lengthwise and scrape out the marrow with the tip of a knife. Bring the milk to the boil with the marrow, the whipped cream and the sugar. Remove the pan from the heat and sprinkle in the semolina while stirring.

Put the pan back on the heat and let the porridge cook for 5 minutes on low heat and become thick. Rinse the pudding mold with water (do not dry). Pour the semolina into the mold, cover with cling film and let cool for 30 min.

Then put the mold in the refrigerator and let the pudding stiffen in about 3 hours. Turn the pudding on a deep plate to serve it.