Almond semolina with tangerines

For 4 people
  • 30 g ground almonds
  • 1/2 l + 1/4 l milk, 1 pinch of salt
  • 50 g + 2 tbsp. sugar
  • 1 packet Vanilla sugar
  • 75 g semolina, 1 egg (size. M)
  • 1 packet Sauce powder
  • 'Chocolate'
  • 2-3 Mandarins
  • Mint and roasted
  • almond halves
30 minutes
easy
1.
Roast the almonds until golden brown without fat. Bring 1/2 l milk, salt, 50 g sugar and vanilla sugar to the boil. Stir in the semolina and almonds, except for 1 tbsp, bring to the boil again. Remove the pot from the stove. Cover the semolina and let it soak for approx. 5 minutes
2.
Separate the egg. Mix 2 tablespoons of semolina and egg yolk. Then stir in all of the semolina. Beat egg whites until stiff, pull under Pour semolina cream into 4 dessert glasses. Cool and chill for at least 2 hours
3.
Remove 3 tablespoons from 1/4 l milk, stir with sauce powder and 2 high tablespoons sugar until smooth. Bring the remaining milk to the boil, stir in the sauce powder and briefly bring to the boil again. Let cool down
4.
Peel the mandarins and halve if necessary, cut into slices. Arrange on the almond semolina. Garnish with the remaining ground almonds, possibly mint and roasted almond halves. Add the chocolate sauce
1 person approx:
  • 350 kcal
  • 1470 kJ
  • 12 gProtein
  • 13 g fat
  • 43 g carbohydrates

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