Posted by: Lisa UK 07-08-99 3:23 PM
Vizier's Fingers
100 grams/ 4 ounces fine semolina
300 mils/ 1/2 pint milk
1 egg beaten
100g/4 oz caster sugar
300 mil / 1/2 pint water
1 1/2 tbs lemon juice
A few drops almond essence
50 grams / 2 oz butter
A few drops rose water
Place semolina in a pan, stir in milk and bring to a gentle boil. Stir constantly until mixture becomes very thick. Remove from heat and beat in egg. Turn out onto a buttered plate and leave to cool.
Meanwhile, put sugar water and lemon juice into a pan and stir over a medium heat until sugar dissolves. Add almond essence and bring to boil. Continue to boil until syrup is thickened and starts to brown.
Take it off heat and set aside.
Shape cooled semolina into finger shapes, melt butter in a frying pan and sauté until browned on all sides. Drain well on kitchen paper, arrange on a plate and drizzle over syrup.