With a special topping
In a bowl, dissolve the sugar and corn flour in 5 tablespoons of the almond milk of the recipe and set aside.
Put the almond milk, a pinch of salt and vanilla in a saucepan. Just before it starts to boil, add the dissolved corn flour and boil for 1 minute.
Spray the base with water and pour in the cream
In a large saucepan put oil and roast the semolina and after 20 minutes add the almonds and let them roast for another 20 minutes
In a small saucepan place water, orange zest, sugar and cinnamon sticks and leave on low heat for 10 to 15 minutes to dissolve the sugar. Remove the cinnamon sticks.
Add very carefully and little by little the hot sugar water in the semolina and let it boil. Turn the heat off and cover with a lid. Let it rest for 3 to 4 minutes.
Place in the pan over the cream.
After at least 30 minutes you can unmold
For the cream
500 ml almond milk
35 g cornstarch
30 g of sugar
1 vanilla pod or other vanilla flavor
1 pinch of salt
1 cup. (175 ml) olive oil
2 cups (300 g). Durum wheat semolina coarse or half and half
3 cups. (540 g) sugar
4 cups. (800 ml) water
2 cinnamon sticks
100 g chopped and roasted almonds
50 g of sliced almonds toasted
1 orange, peel and juice
Cinnamon powder for sprinkling