Semolina pudding

Bring the milk from 30 g of butter to a boil, stir, gradually filling, semolina and cook, stirring, on a low heat, until the mass lags behind the walls of the dishes. Then mix the remaining butter to a foamy state, one at a time mix whole eggs and egg yolks, sugar, ground nut, grated lemon zest, add strong foam of whipped, slightly salted proteins to this mass. Fill the mass with oiled pudding mold sprinkled with ground crumbs and put it in boiling water. Boil until ready. The finished pudding can be poured with any syrup.