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
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.
Remove from heat and cover and let soak for approx. 5 minutes.
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.
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.
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.
Spread the apricots on top. Sprinkle with almond sticks.
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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