Almond flummery on fruit sauce

Name: Almond flummery on fruit sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2-1 Vanilla pod; 1/2 l Milk; 4 tablespoons (40 g) Sugar; 7-10 Tbsp l'écorce râpée et le jus d'un demi-citron non traité; 1 TEASPOON butter/margarine, salt; 60 g Semolina; 2 TABLESPOONS crushed almonds; 1 Egg (Gr. M); 150 g dried apricots; 300 ml Cherry Juice; 1-2 TEASPOONS Cornstarch; 100 g Sour cherries; 1-2 TABLESPOONS flaked almonds

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2-1 Vanilla pod
1/2 l Milk
4 tablespoons (40 g) Sugar
7-10 Tbsp l'écorce râpée et le jus d'un demi-citron non traité
1 TEASPOON butter/margarine, salt
60 g Semolina
2 TABLESPOONS crushed almonds
1 Egg (Gr. M)
150 g dried apricots
300 ml Cherry Juice
1-2 TEASPOONS Cornstarch
100 g Sour cherries
1-2 TABLESPOONS flaked almonds

Directions

1
Scratch the vanilla pod, scrape out the pith. Boil both with milk (up to 3 tablespoons), 3 tablespoons sugar, lemon zest, fat and 1 pinch of salt. Stir in semolina and ground almonds, bring to the boil and let it swell for about 5 minutes. Remove the pod. Let the semolina cool down a little
2
Separate the egg. Beat egg white until stiff. Whisk the egg yolks and 3 tbsp. milk and stir into the semolina. Fold in the beaten egg white. Pour into a cold rinsed pudding mould (approx. 3/4 l) or 4 small moulds and let them cool down
3
Halve the apricots. With 5 tablespoons water, cherry juice,
4
Simmer 1 tablespoon of sugar and lemon juice for 2-4 minutes. Stir starch and a little water until smooth, stir in and bring to the boil. Wash, stone and fold in the cherries
5
Roast the flaked almonds without fat. Overturn flummery, sprinkle with almonds. Serve with fruit sauce