Almond and semolina dumplings with plum compote

Name: Almond and semolina dumplings with plum compote
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 375 ml Milk; 1 pinch Salt; 3 TABLESPOONS Butter or margarine; 150 g Semolina; 3 Eggs; 2 Bread rolls from the previous day; 50 g ground peeled almonds; 150 g Marzipan raw mass; 3 Egg Yolk; 100 g Whipped cream; 25 g flaked almonds; 1 TEASPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

375 ml Milk
1 pinch Salt
3 TABLESPOONS Butter or margarine
150 g Semolina
3 Eggs
2 Bread rolls from the previous day
50 g ground peeled almonds
150 g Marzipan raw mass
3 Egg Yolk
100 g Whipped cream
25 g flaked almonds
1 TEASPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Bring milk, salt and 1 tablespoon of fat to the boil. Add semolina while stirring constantly and stir until the mixture separates from the bottom of the pot as a lump. Immediately stir in 1 egg. Let it cool down a little bit. Finely dice the rolls.
2
Roast in 1 tablespoon of hot fat, let cool down. Stir 2 eggs, rolls and ground almonds into the semolina. Knead everything. Form dough to approx. 9 dumplings. Put them into boiling water and let them simmer for about 15 minutes. Take out and let cool down. Mix marzipan, egg yolk and cream with the snow peas of the hand mixer. Cut the dumplings into slices about 1 cm thick. Layer in a flat greased casserole dish (1 litre capacity). Spread marzipan, flaked almonds and 1 tablespoon of fat in flakes on top.
3
Mix marzipan, egg yolk and cream with the snow peas of the hand mixer. Cut the dumplings into slices about 1 cm thick. Layer in a flat greased casserole dish (1 litre capacity). Spread marzipan, flaked almonds and 1 tablespoon of fat in flakes on top. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 35 minutes. Dust with icing sugar. Plum compote tastes good with it
4
City