Apricot and semolina casserole

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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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