Apple and semolina casserole

For 5 people
  • 150 g sugar
  • 6 medium-sized tart apples (approx. 200 g each)
  • 8 Rusks
  • 1 Vanilla pod
  • 1 l milk
  • 150 g semolina
  • 2 eggs (size M)
60 minutes
light
1.
Caramelize 50 g of sugar. Carefully add 3 tablespoons of water and simmer the caramel. Wash apples, grate dry and quarter. Remove the core and cut the quarters into wedges. Place the apple wedges in the caramel, sauté for 3-4 minutes and refrigerate. Line the bottom of a baking dish (20 x 26 cm) with rusks. Halve the vanilla pod lengthways and scrape out the pulp with the back of the knife. Bring the milk, vanilla pulp and pod and 100 g sugar to the boil. Separate eggs. Beat egg whites until stiff. Stir semolina into the milk and set aside. Whisk the egg yolks and stir in. Fold in the egg whites. Pour semolina and apple compote into the mold. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 25-30 minutes
2.
For 6 people:
1 person approx.:
  • 480 kcal
  • 2010 kJ
  • 13 g protein
  • 10 g fat
  • 82 g carbohydrates

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