Semolina and hazelnut spread cream
400 ml milk
200 ml milk cream (30 % fat)
3-4 tablespoons fine wheat semolina
3-4 tablespoons ground hazelnuts (home roasted, peeled and finely ground)
3-4 tablespoons of sugar
1 tablespoon dark rum
Hazelnut spread (like French noisettine du Médoc), or chestnut cream, nutella
Shelled hazelnuts for decoration
Combine milk and cream in a saucepan. Heat slowly. Sprinkle over, spoon by spoon, the semolina. Stir until smooth. Do the same with the ground hazelnuts. Sweeten to taste and flavor with rum.
Bring to the boil, then reduce heat. Leave to simmer, stirring occasionally, until the mixture thickens and becomes creamy.
Garnish the bottom of several ramekins with a teaspoon of hazelnut spread. Then fill up to the top with semoline cream. Cool completely (outside the refrigerator). Before serving, decorate with some more hazelnut spread and roughly chopped hazelnuts.