Semolina pudding with almond and currant juice

Fill the pudding mold (s) with cold water and set aside. Grate half of the zest of the lemon and cut skins of the other half.

Bring the milk to the boil with the lemon zest and let it sit for about 5 minutes at a low setting.

Mix the semolina with 75 grams of sugar and sprinkle this mixture in the milk. Cook gently, stirring occasionally, for about 7 minutes and let it bind. Stir in the almonds.

Drain the water from the pudding mold (s) and pour the semolina pudding into the wet form (s). Let it cool down first and then stiffen in the refrigerator.

Bring 100 ml of water with the cinnamon stick and the lemon peels to the boil. Add the berry juice and the rest of the sugar, boil gently and tie with the potato starch, diluted with 4 tablespoons of water. Allow to cool.

Remove the cinnamon stick and the lemon zest from the sauce. Turn the pudding on a plate and pour the sauce over it. Serve with the (crumbled) cookies.