for 4 person

Caramel

3 tbsp	sugar
1 tbsp	water
1 dl	white wine (z.B. Heida)

Semolina puddings

6 dl	milk
2 pinch	salt
2 pinch	bourbon vanilla powder (Coop Naturaplan)
65 g	durum wheat semolina
1 ½ tbsp	honey
1 tbsp	butter
2	kiwis, cut into segments

How it's done

Caramel

Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light brown caramel has formed. Pour in the wine and simmer until the caramel has dissolved; reduce to a syrupy consistency and divide into the prepared moulds.

Semolina puddings

Bring the milk to the boil with the salt and vanilla, stir in the semolina, simmer for approx. 10 mins. over a very low heat, stirring constantly to form a thick paste. Stir in the honey and butter, pour the mixture into the moulds, smooth down, leave to cool then chill for approx. 1 hr. Using the tip of a knife, separate the semolina puddings from the edges of the moulds and tip out onto plates. Top with the kiwis, serve immediately.

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