Semolina pudding

• 1/2 litre milk
• 90 g wheat semolina
• 100 g sugar
• Grated zest of 1/2 lemon and 1/2 orange
• 2 tbsp orange liqueur (Grand Marnier)
• 1 tbsp rum
• 4 sheets gelatine
• A pinch of salt
• 1/2 litre whipped cream

Bring the milk to the boil, stir in sugar, salt, lemon and orange zest, liqueurs and semolina and simmer gently for about 4 minutes, stirring constantly. Pour into a bowl, stir in melted gelatine, fold in the whipped cream just before it starts to set, fill into moulds and chill for about 4 hours. Then dip the moulds briefly into hot water, turn out onto plates and serve with a raspberry or wild berry sauce.