Chocolate semolina flummery

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 50-75 g Dark chocolate
  • 1/2 l Milk
  • 7-10 Tbsp Salt
  • 2-3 TABLESPOONS Sugar
  • 100 g Common wheat semolina
  • 1 Egg
  • 1 can(s) (425 ml) Apricots
  • 1 package Vanillin sugar

Directions

  1. 1

    Finely chop the chocolate. Bring milk and 1 pinch of salt to the boil. Add sugar and semolina while stirring and bring to the boil. Remove from the heat and let it swell for about 5 minutes

  2. 2

    Whisk the egg and stir into the hot semolina porridge. Cut the mixture in half and stir the chocolate into one half. Stir until it is completely melted

  3. 3

    Rinse 4 moulds (each containing approx. 150 ml) or a bowl cold. Fill in semolina alternately. Chill for at least 4 hours.

  4. 4

    Finely puree the apricots, except for 4 halves, in some juice. Stir in vanillin sugar. Turn down the flummery. Serve with apricot puree and the remaining apricots.

Nutrition Facts

KCAL
380 kcal
CARBS
62 g
FATS
10 g
PROTEINS
9 g

Categories & Tags

Dessert