2 1/4 c Water

1 1/2 c Sugar

1 ts Lemon juice

3/4 c Blanched almonds

3/4 c Semolina

Whole blanched almonds Whipped cream 1/2 c Butter

Bring water, sugar and lemon juice to a boil. Simmer for few min. Chop almonds fine and fry them in hot butter together w/ semolina until golden. Add hot syrup slowly stirring constantly over low heat until thickened. Remove from heat & cover. Let it cool. Pour into indiv. greased molds. Unmold & serve warm. Decorate w/ almond and dollop of cream. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.