Cream Of Wheat A La French Connection Copycat

Step 1: Place milk in a large pot and add salt to taste.

Step 2: Heat milk slowly until very hot but not boiling, stirring constantly.

Step 3: Sprinkle cream of wheat into milk slowly while stirring (whisking).

Step 4: Cook, stirring, for about 2 minutes, until thickened.

Step 5: Remove from heat.

Step 6: Add vanilla, cinnamon & 1/3 of lemon zest, chopped finely.

Step 7: Cook an additional minute or so, still stirring.

Step 8: Place about one cup of cooked cream of wheat in each bowl.

Step 9: Garnish with a spoonful of toasted almonds, whipped cream and a few strings of lemon zest in the center.

Step 10: Serve immediately, before the cream melts.

Step 11: Serving tips:

Step 12: Lemon: Use a lemon zester to obtain nice thin strings of lemon zest. Reserve 2/3 to decorate. Chop remaining 1/3 finely.

Step 13: Whipped cream: Pour 1 cup of 35% cream into cooled smallest bowl of mixer. Whip at highest speed until thickened. (Because this is a very small quantity, it helps to scrape the cream from the edges of the bowl into center a few times to ensure even consistency. Unless you have a very steady hand, do not try this while the mixer is on. Add a little vanilla and whip a little more. Cover with plastic wrap and refrigerate until required.

Step 14: Nuts: Toast slivered almonds by placing in a shallow baking pan in a pre-heated oven (350F) until golden and crisp. Takes just a few minutes so keep close watch.