In a saucepan, melt the butter, then add the semolina. Stir constantly until it turns golden brown. Add the simple syrup and stir. Add the cinnamon and milk, and continue stirring over heat until the mixture thickens and becomes smooth. Spread the mixture evenly in a baking dish and press it down well.

In another pot, combine the milk, water, cornstarch, and sugar. Stir together while cold, then cook over heat, stirring, until the mixture thickens. Add the table cream, butter, and vanilla extract, and stir. Pour the cornstarch mixture over the semolina layer. Refrigerate for at least 2 hours until well chilled and set.

Garnish as desired.

Serve with coffee after dinner. Enjoy!