Chocolate semolina casserole

Name: Chocolate semolina casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Pears; 750 ml Milk; 75 g Whipped cream; 35 g Butter; 1 pinch Salt; 3 Eggs (size M); 2-3 TABLESPOONS Sugar; 75 g Durum wheat semolina; 1 TEASPOON Cocoa powder; 75 g whole milk grated chocolate; 7-10 Tbsp Lemon balm, chocolate rolls and halved baby pear; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Pears
750 ml Milk
75 g Whipped cream
35 g Butter
1 pinch Salt
3 Eggs (size M)
2-3 TABLESPOONS Sugar
75 g Durum wheat semolina
1 TEASPOON Cocoa powder
75 g whole milk grated chocolate
7-10 Tbsp Lemon balm, chocolate rolls and halved baby pear
7-10 Tbsp Grease

Directions

1
Pour the pears into a sieve and drain well. Put milk, cream, butter and salt in a pot and bring to the boil. In the meantime, separate the eggs. Stir sugar and semolina into the boiling milk. Bring to the boil and let it swell at low heat for about 1 minute.
2
Take it off the stove. Whisk the egg yolks. Gradually add 4 tablespoons of semolina porridge while stirring. Then stir into the remaining semolina. Beat the egg white with the whisk of the hand mixer until stiff.
3
Halve the semolina mixture. Stir in a part of cocoa and grated chocolate. Halve the beaten egg white. Add one part in portions to the chocolate semolina. Fold the second part into the light-coloured semolina. Grease a casserole dish.
4
Put the pears in the mould. First add chocolate semolina, then light semolina. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Remove from the oven and serve decorated with lemon balm, chocolate rolls and halved baby pear.