200 ml almond milk
Pinch of cinnamon, ginger, vanilla, cardamom
3 tbsp. coco sugar
120g fine semolina
8 grapes halved
5 almonds chopped
5 pistachios chopped
2 tablespoons cranberries
Zest of one lemon
Honey to drizzle
Heat almond milk in a saucepan over medium heat with spices and coconut sugar .
Remove from heat and pour the semolina in all at once, mix well, cover and let rise 5 min. Add 30g of butter and fluff with a fork. Halve the figs, grapes and raspberries and gently fold with zest of lemon, chopped almonds, pistachios and cranberries. Let cool and put it in the fridge.
When serving drizzle honey over the top.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: WASSIM KARAM