Almond flammeri on fruit sauce

For 4 people
  • 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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