Semolina 30, 140 milk and sugar 15, 10 almonds, vanilla 0.01, eggs 1 pcs .; For the sauce: cranberries 10, 10 sugar, potato starch 5.
Boiled in milk half sticky semolina cooled to 70-80 °C.
Add powdered sugar and vanilla egg yolks, chopped toasted almonds, mix gently with the whipped whites and place in a la carte dishes.
Serve cold with cranberry sauce.