Chocolate semolina porridge with chocolate flakes and mango salsa

Name: Chocolate semolina porridge with chocolate flakes and mango salsa
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g Dark chocolate coating; 1 (approx. 600 g) big ripe mango; 500 ml Milk; 5 TABLESPOONS Sugar; 1 package Bourbon vanilla sugar; 80 g Common wheat semolina; 1 egg (size M); 1 pinch Salt; 1 tsp (3 g) Cornstarch; 100 ml Mango juice

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

150 g Dark chocolate coating
1 (approx. 600 g) big ripe mango
500 ml Milk
5 TABLESPOONS Sugar
1 package Bourbon vanilla sugar
80 g Common wheat semolina
1 egg (size M)
1 pinch Salt
1 tsp (3 g) Cornstarch
100 ml Mango juice

Directions

1
Chop the chocolate coating. Melt 50 g chocolate coating in a bowl over a warm water bath. Spread the chocolate coating thinly on a cool marble board or the back of a baking tray and put in a cool place. As soon as the chocolate is firm, scrape with a spatula or pallet of rolls.
2
Chill the rolls.
3
From the mango pulp from the stone cut, peel and dice. Bring milk, 2 tablespoons sugar and vanilla sugar to the boil. Remove from heat and add semolina while stirring. Bring to the boil once, remove from the heat, add 100 g of chocolate coating and melt while stirring.
4
Cover the semolina porridge and let it swell for about 5 minutes.
5
In the meantime, separate the egg. Beat the egg white until stiff, add 1 tablespoon of sugar and salt. Stir the egg yolks into the semolina. Fold in the beaten egg white. Mix starch with part of the juice until smooth.
6
Boil up the rest of the juice and 2 tablespoons of sugar. Bind with mixed starch, bring to the boil again and simmer for about 1 minute. Add mango to the sauce and stir in. Fill semolina pudding into a large bowl. Spread mango over the semolina and sprinkle chocolate rolls over it.