Cocoa semolina with raspberries and almonds

Ingredients

For 1 serving

• Semolina35 g
• Reduced-fat milk220 ml
• Unsweetened cocoa powder6 g
• Brown sugar1 teaspoon
• Raspberries80 g
• Almonds10 g

Contains: gluten, lactose, nuts,

In season: June – September

Method

1. In a small pan mix the cocoa and brown sugar with a splash of milk to a smooth paste, then whisk in the rest of the milk.
2. Heat over medium heat for 2–3 minutes, until it nearly boils.
3. Pour in the semolina in a steady rain while whisking, lower to low heat and cook for 4–5 minutes, stirring constantly, until thick and soft.
4. Meanwhile, roughly chop the almonds and gently rinse the raspberries.
5. Pour the semolina into a bowl and serve with the raspberries and almonds.