• 1 litre Riso Scotti Almond Unsweetened
• 60 grams of brown sugar
• 80 grams of fine semolina
• 20 grams of corn flour
• 3 eggs
• 1 tablespoon vanilla
• Zest of a lemon
• 1 tablespoon of butter
• Cinnamon and honey for serving
In a pot, add the Riso Scotti Almond Unsweetened drink and sugar and let them boil. Once they reach a boiling point, turn off the heat.
In a bowl, whisk the eggs, semolina, corn flour, lemon zest and vanilla until they become a smooth mixture.
In the egg mixture, add one spoonful of the hot mixture at a time, stirring at the same time. Transfer it back to the cooking pot and boil over medium heat until it turns into a fine cream, continuing whisking.
Spread some butter and a bit of semolina on a baking tray and empty the mixture from the pot. Bake in the oven at 180 C until the surface is brown.
Serve with honey and cinnamon.