Almond semolina and nougat cream sauce

Name: Almond semolina and nougat cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 g crushed almonds; 500 ml Milk; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 75 g Semolina; 1 Egg; 100 g Nougat chocolate; 200 g Whipped cream; 3 Tangerines; 7-10 Tbsp Mint and roasted almond halves

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

40 g crushed almonds
500 ml Milk
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
75 g Semolina
1 Egg
100 g Nougat chocolate
200 g Whipped cream
3 Tangerines
7-10 Tbsp Mint and roasted almond halves

Directions

1
Roast ground almonds in a pan without fat until golden brown. Bring milk, sugar, vanillin sugar and salt to the boil. Set aside 1 tablespoon of almonds. Stir the remaining almonds and semolina into the milk and bring to the boil briefly. Remove from heat and let the semolina swell for about 5 minutes.
2
Separate the egg. Stir the egg yolk into the hot semolina. Beat the egg white until stiff and fold in. Pour into 4 suitable dessert glasses and let cool. For the sauce chop chocolate finely. Heat the cream and melt the chocolate in it. Peel the mandarins so that the white skin is removed. Cut the fruit into slices and arrange on the semolina. Serve decorated with remaining almonds, mint leaves and roasted almond halves.
3
For the sauce chop chocolate finely. Heat the cream and melt the chocolate in it. Peel the mandarins so that the white skin is removed. Cut the fruit into slices and arrange on the semolina. Serve decorated with remaining almonds, mint leaves and roasted almond halves. Serve with sauce