Almond brittle semolina with Toblerone

For 4 people
  • 375 g strawberries
  • 120 g Sugar
  • 40 g Almond kernels without skin
  • 1/2 (50 g) Toblerone
  • 1/2 Vanilla pod
  • 1 l milk
  • thinly peeled peel of 1 untreated lemon
  • 80 g Durum wheat semolina
  • 2 Eggs (size M)
  • aluminum foil
  • oil
35 minutes
Wash the strawberries, drain them well and clean them. Cut the strawberries into pieces, mix well with 2 tablespoons of sugar (30 g) and let stand. Caramelize 40 g sugar in a saucepan until golden brown and stir in the almonds. Immediately place the almonds individually or in small heaps on a greased piece of aluminum foil and allow to cool. Chop Toblerone. Cut the vanilla pod lengthways and scrape out the pulp. Bring the milk, 50 g sugar, lemon zest, vanilla pulp and pod to the boil. Slowly sprinkle in semolina while stirring. Let it swell for 5-6 minutes over low heat while stirring. Separate the eggs and beat the egg whites until stiff. Mix the egg yolks with a little hot semolina, then stir into the rest of the semolina. Remove the semolina from the heat, remove the lemon zest and vanilla pod. Loosely fold in the egg whites. Arrange the semolina in deep bowls. Sprinkle with chopped Toblerone and decorate with almond brittle and strawberries. Serve with the remaining strawberries
1 person approx.:
  • 550 kcal
  • 2310 kJ
  • 18 g protein
  • 22 g fat
  • 67 g carbohydrates


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