Chocolate semolina porridge with mango compote

Name: Chocolate semolina porridge with mango compote
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g Dark chocolate; 1⁄2 l Milk; 3 TABLESPOONS Sugar; 1 package Vanilla sugar; 80 g Common wheat semolina; 2 fresh eggs (Gr. M); 7-10 Tbsp Salt; 2 (approx. 600 g) small mangos; 1 coated Tsp Cornstarch; 100 ml Orange juice

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Chocolate makes everything better! Even ordinary semolina porridge. With sweet fruit cubes's even more grandiose.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g Dark chocolate
1⁄2 l Milk
3 TABLESPOONS Sugar
1 package Vanilla sugar
80 g Common wheat semolina
2 fresh eggs (Gr. M)
7-10 Tbsp Salt
2 (approx. 600 g) small mangos
1 coated Tsp Cornstarch
100 ml Orange juice

Directions

1
Chop chocolate for the semolina porridge. Bring milk, 1 tablespoon sugar and vanilla sugar to the boil. Add semolina while stirring, bring to the boil once. Melt the chocolate while stirring. Remove from the heat, cover and let it swell for about 5 minutes.
2
Separate eggs. Beat the egg whites until stiff, adding 1 pinch of salt and 1 tablespoon of sugar. Stir the egg yolks into the semolina. Fold in the beaten egg white. Fill the semolina porridge into a large bowl.
3
For the compote, peel the mangos, cut the flesh off the stone and dice finely. Mix the starch with 1 tablespoon of juice until smooth. Boil up the rest of the juice and 1 tbsp. sugar. Stir the starch into the boiling juice, bring to the boil again and simmer for about 1 minute.
4
Stir in the mango. Add the mango compote to the semolina porridge and let it cool down a little. Then sprinkle chocolate rolls over it as desired.