Almond brittle porridge with Toblerone

Name: Almond brittle porridge with Toblerone
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 375 g Strawberries; 120 g Sugar; 40 g Almond kernels without skin; 1/2 (50 g) Toblerone; 1/2 Vanilla pod; 1 l Milk; 7-10 Tbsp thinly peeled rind of 1 untreated lemonee; 80 g Durum wheat semolina; 2 Eggs (size M); 7-10 Tbsp Aluminium foil; 7-10 Tbsp Oil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

375 g Strawberries
120 g Sugar
40 g Almond kernels without skin
1/2 (50 g) Toblerone
1/2 Vanilla pod
1 l Milk
7-10 Tbsp thinly peeled rind of 1 untreated lemonee
80 g Durum wheat semolina
2 Eggs (size M)
7-10 Tbsp Aluminium foil
7-10 Tbsp Oil

Directions

1
Wash the strawberries, drain well and clean. Cut strawberries into pieces and mix well with 2 tablespoons of sugar (30 g) and leave to stand. Caramelise 40 g sugar in a pot until golden brown and stir in the almonds. Immediately place the almonds individually or in small heaps on a greased piece of aluminium foil and allow to cool. Chop the Toblerone.
2
Cut the vanilla pod lengthwise and scrape out the pulp. Bring milk, 50 g sugar, lemon zest, vanilla pulp and pod to the boil. Add semolina slowly while stirring. Let it swell for 5-6 minutes at low heat while stirring. Separate the eggs and beat the egg white until stiff. Mix the egg yolks with some hot semolina, then stir into the remaining semolina. Remove semolina from the stove, remove lemon zest and vanilla pod. Fold in the beaten egg white loosely. Arrange the semolina in deep bowls.
3
Mix the egg yolks with some hot semolina, then stir into the remaining semolina. Remove semolina from the stove, remove lemon zest and vanilla pod. Fold in the beaten egg white loosely. Arrange the semolina in deep bowls. Sprinkle with chopped Toblerone and decorate with almond brittle and strawberries. Serve with the rest of the strawberries