Instructions: Bring water, sugar and lemon juice to a boil.

Simmer for few min.

Chop almonds fine and fry them in hot butter together with semolina until golden.

Add hot syrup slowly stirring constantly over low heat until thickened.

Remove from heat & cover.

Let it cool.

Pour into individual greased molds.

Unmold and serve warm.

Decorate with almond and dollop of whipped cream.

Quick Sugar Guide:
BARBADOS: Moist, fine raw sugar.

BROWN: White sugar with molasses added. Sold in light and dark varieties.

Moist texture.

CASTOR (CASTER): Superfine sugar, dissolves quickly, used in meringues.

CONFECTIONERS: Powdered sugar (usually mixed with a small amount of cornstarch) used in icings and candies.

DEMERARA: Coarse, dry type of raw sugar. Used in baking.

GRANULATED: Highly refined, white, table sugar.

PILONCILLO: Brown, unrefined cane sugar found in cone-shaped pieces used to sweeten coffee and desserts.

RAW: Traditionally this is the residue after sugarcane has been processed.

TURBINADO: Steam-cleaned raw sugar.

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