Soji custard pots with red apple
- 250ml (1 cup) fresh cream
- 2 cinnamon sticks
- 50g semolina
- 100ml water
- 100g sweetened condensed milk
- 50g almonds, toasted
- 1 red apple, thinly sliced and soaked in lemonade to prevent browning
Heat the cream with the cinnamon sticks in a saucepan over medium heat until just before boiling. Set aside to infuse.
In a saucepan, stir together the semolina and water until combined and place over low heat until it starts to thicken, 10 minutes. Stir in the condensed milk and cinnamon cream and continue to cook until it reaches a thick-custard consistency. Remove the cinnamon sticks and set aside to cool.
Fill shot glasses with the custard, top with the almonds and apple slices and serve.
Using lemonade, instead of lemon, to stop apples from browning lends great flavour without making the apples sour.