Brittle semolina with citrus fruits

Name: Brittle semolina with citrus fruits
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Egg; 1/2 l Milk; 1 package Pudding cream powder for semolina pudding; 4 TABLESPOONS Hazelnut brittle; 1 can(s) (314 ml, 175 g) Mandarin Oranges; 2 Grapefuits; 1 package Vanillin sugar; 1 TEASPOON Cornstarch; 7-10 Tbsp Lemon balm

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Egg
1/2 l Milk
1 package Pudding cream powder for semolina pudding
4 TABLESPOONS Hazelnut brittle
1 can(s) (314 ml, 175 g) Mandarin Oranges
2 Grapefuits
1 package Vanillin sugar
1 TEASPOON Cornstarch
7-10 Tbsp Lemon balm

Directions

1
Separate the egg. Mix milk and egg yolk in a saucepan and bring to the boil. Beat the egg white until stiff. Remove the pot from the heat, add pudding cream powder and stir in with a whisk for about 1 minute. Fold in the beaten egg white and brittle. Put semolina into four coldly rinsed moulds (150 ml each) and let them cool down. Drain the mandarins and collect the juice.
2
Peel grapefuits thickly so that the white skin is completely removed. Cut the fillets out of the parting skins over a bowl (collecting the juice). Bring mandarin and grapefruit juice with vanilla sugar to the boil, stir in the starch and allow to swell over a low heat for about 5 minutes. Add the fruit and let it cool down. Turn one semolina pudding each onto a plate, add compote. Decorate as desired with lemon balm leaves