Almond and semolina dumplings with plum compote

For 4 people
  • 375 ml milk
  • 1 pinch Salt
  • 3 EL Butter or margarine
  • 150 g semolina
  • 3 Eggs
  • 2 rolls from the previous day
  • 50 g ground peeled almonds
  • 150 g Marzipan raw mass
  • 3 egg yolk
  • 100 g whipped cream
  • 25 g Almond flakes
  • 1 TL Icing sugar
  • Fat
90 minutes
light
1.
Bring the milk, salt and 1 tablespoon of fat to the boil. Sprinkle in the semolina, stirring constantly, and stir until the mixture loosens from the bottom of the pan as a lump. Immediately stir in 1 egg. Allow to cool slightly. Finely dice the rolls. Roast in 1 tablespoon of hot fat, allow to cool. Stir 2 eggs, rolls and ground almonds into the semolina. Everythingknead. Shape the dough into approx. 9 dumplings. Pour into boiling water and let simmer for about 15 minutes. Take out, let cool. Mix the marzipan, egg yolk and cream with the pots of the hand mixer. Cut the dumplings into approx. 1 cm thick slices. Layer in a flat, greased casserole dish (1 liter capacity). Spread the marzipan, flaked almonds and 1 tablespoon of fat on top. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 35 minutes. Dust with powdered sugar. Plum compote tastes good with it
2.
City, Food & Foto, Hamburg
1 Person approx.:
  • 810 kcal
  • 3400 kJ
  • 24 g protein
  • 47 g fat
  • 67 g carbohydrates

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