SERVES 6
Have ready 100g semolina. Grind 10-15 saffron filaments and infuse with 1 tbsp boiling water. Place the semolina in a nonstick pan with 75g white caster sugar. Pour in 1 x 567ml carton full-cream milk and whisk until smooth. Add the saffron with its liquid and 2 thick strips of lemon zest and gently bring to the boil, stirring constantly with a wooden spoon: it will quickly thicken to a custard-like consistency. Give it a whisk and continue simmering over a very low heat for a couple of minutes, stirring occasionally, until well thickened (similar to polenta). Transfer to a bowl, discarding the zest, cover the surface with clingfilm and leave to cool. Transfer to a food processor and whiz until smooth and creamy. Spoon into a large bowl and fold in 150ml extra-thick double cream (or use Greek yoghurt if wished). Serve in individual bowls or one large one. Cover and chill for up to a day. Finish with a little pomegranate molasses drizzled over and a few pomegranate seeds.
FOR A CHOCOLATE VERSION
Omit the saffron and replace with 100g melted dark chocolate flavoured with orange. Use orange zest instead of lemon and omit the pomegranate toppings. Finish with a dollop of thick yoghurt, shaved dark chocolate and a sprinkle of orange zest.
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