Apricot and semolina casserole

For 4 people
  • 1 Vanilla pod
  • 3⁄4 l Milk
  • salt
  • 4 EL Sugar
  • 90 g soft wheat semolina
  • 2 Eggs (Gr. M)
  • 500 g Apricots
  • fat
  • 75 g Chocolate rusks dark
  • 3–4 EL Almond sticks
  • Icing sugar
60 minutes
simple
1.
Cut the vanilla pod lengthways and scrape out the pulp with a knife. Bring the milk, vanilla pulp and pod, 1 pinch of salt and 3 tbsp sugar to the boil. Remove the vanilla pod, sprinkle in the semolina while stirring, bring to the boil once.
2.
Remove from heat and cover and let soak for approx. 5 minutes.
3.
Separate eggs. Beat the egg white until stiff, sprinkling in a pinch of salt and 1 tbsp sugar. Whisk the egg yolks and stir into the semolina. Fold the egg white into the semolina.
4.
Score the apricots crosswise with a knife, scald with boiling water, rinse with cold water and peel off the skin. Halve and stone the fruit.
5.
Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer). A large baking dish (approx.1.25 l content). Roughly crumble the rusks. Approx. Fold 2⁄3 of it into the semolina. Pour semolina into the mold.
6.
Spread the apricots on top. Sprinkle with almond sticks.
7.
Bake the casserole in a hot oven for about 30 minutes. Remove, sprinkle the remaining rusks on top and dust with powdered sugar.
1 person approx.:
  • 470 kcal
  • 17 g protein
  • 18 g fat
  • 56 g carbohydrates

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