Semolina Pudding with Strawberry Sauce
For the pudding: In a saucepan, bring the milk, water, sugar, cinnamon, cloves and lemon rind to a boil and let stand for 5 minutes. Remove the cinnamon sticks and cloves, cover the pot and remove from heat. In another pot, heat the butter, stir in the flour and saute, stirring until golden brown. Add the almonds and cook, stirring until the mixture is light brown. Immediately add the milk mixture and stir until almost all the liquid has been absorbed. Remove from heat, cover the pot and stand 15 minutes. Spoon the mixture into tartlet pans or a cutard cups and cool until set and firm. Invert onto serving paltes and prinkle with sugar and cinnamon and serve with strawberry sauce (recipe follows).
For the sauce: Rinse, hull and roughtly chop the strawberries and puree with powdered sugar and orange juice. Strain through a sieve.