Almond flammeri on fruit sauce
- 1 / 2-1 Vanilla pod
- 1/2 l Milk
- 4 tablespoons (40 g) sugar
- grated peel and Juice of 1/2 untreated lemon
- 1 TL Butter / margarine, salt
- 60 g semolina
- 2 EL ground almonds
- 1 Egg (Size M)
- 150 g dried apricots
- 300 ml cherry juice
- 1-2 TL cornstarch
- 100 g Sour cherries
- 1-2 tablespoons Almond flakes
40 minutes
light
- 1.
- Score the vanilla pod, scrape out the pulp. Boil both with milk (except for 3 tbsp), 3 tbsp sugar, lemon peel, fat and a pinch of salt. Stir in semolina and ground almonds, bring to the boil and let soak for about 5 minutes. Remove the pod. Let the semolina cool down a little
- 2.
- Separate the egg. Beat egg whites until stiff. Whisk egg yolks and 3 tablespoons of milk and stir into semolina. Fold in the egg whites. Pour into a cold-rinsed pudding tin (approx. 3/4 l) or 4 small molds and let cool
- 3.
- Halve the apricots. Simmer with 5 tablespoons of water, cherry juice,
- 4.
- 1 tablespoon of sugar and lemon juice for 2-4 minutes. Stir in the starch and a little water, stir in and bring to the boil. Wash, stone and fold in the cherries
- 5.
- Roast the almond flakes without fat. Overturn the flammeri and sprinkle with almonds. Serve with fruit sauce
1 person approx:
- 380 kcal
- 1590 kJ
- 11 g protein
- 12 g fat
- 56 g carbohydrates
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