For the almond semolina pudding with apricot roast, mix the semolina flour and sugar together. In a saucepan, bring the milk and lemon grating to a boil.
Add the semolina flour, stirring constantly, and simmer for about 5 minutes until a creamy mixture is formed.
Remove the saucepan from the heat, finely grind the almonds and stir into the semolina mixture. Also stir in the whipped cream.
Pour the pudding into cold-rinsed bowls or glasses and cover with cling film to prevent a skin from forming.
Place in the refrigerator and allow to set. In the meantime, toast the almond flakes in a non-stick pan without adding any fat.
Just before serving, top each pudding with 1 tablespoon apricot roast, garnish with whipped cream and sprinkle roasted almond leaves on top. Serve the almond semolina pudding with apricot roast.