Apple compote with semolina foam and chocolate branches

Name: Apple compote with semolina foam and chocolate branches
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Apples; 2 TABLESPOONS + 50 g sugar; 100 ml White wine; 500 ml Milk; 7-10 Tbsp grated zest of 1 organic lemon; 50 g Common wheat semolina; 1 egg (size M); 50 g Dark chocolate coating; 500 g Ice cube; 7-10 Tbsp Disposable piping bag; 7-10 Tbsp Wood skewer

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Apples
2 TABLESPOONS + 50 g sugar
100 ml White wine
500 ml Milk
7-10 Tbsp grated zest of 1 organic lemon
50 g Common wheat semolina
1 egg (size M)
50 g Dark chocolate coating
500 g Ice cube
7-10 Tbsp Disposable piping bag
7-10 Tbsp Wood skewer

Directions

1
Wash, peel and quarter the apples, remove the core and dice the flesh. Caramelise 2 tablespoons of sugar in a pot. Add apples and white wine, bring to the boil and stew for about 5 minutes until translucent.
2
For the semolina foam, boil milk, 50 g sugar and lemon zest in a pot. Stir in the semolina, bring to the boil while stirring continuously, remove from the heat. Let it swell for about 5 minutes. Meanwhile separate the egg, whisk the egg yolk and 1 tbsp. water.
3
Beat egg whites until stiff. Stir the egg yolks into the semolina. Fold in portions of beaten egg white. Pour into a bowl immediately. Leave to cool for about 2 hours.
4
Chop the couverture and melt it over a warm water bath. Place ice cubes in a fat pan with cold water. Pour the couverture into a disposable piping bag, cut off a small tip. Pour the liquid chocolate coating into the ice water in a thin stream, while slightly submerging it with a stick.
5
Cut the semolina into dumplings with 2 tablespoons. Arrange dumplings and apple compote on plates. Carefully remove the chocolate branches from the ice water, let them drip off slightly and arrange on plates.