Cream semolina with pear compote & peanut chocolate
easy
60 mins
60 mins
Ingredients
- 2 TABLESPOONS roasted peanut kernels (without salt)
- 50 g Dark chocolate
- 4 ripe pears (e.g. Williams Christ)
- 1 TABLESPOON Butter
- 4 TABLESPOONS Sugar
- 300 ml + 5 tablespoons apple juice
- 1 TABLESPOON Vanilla custard powder
- 150 ml Milk
- 200 g Whipped cream
- 7-10 Tbsp 1 P. Bourbon vanilla sugar
- 50 g Common wheat semolina
- 1 Egg
- 7-10 Tbsp Salt
- baking paper
Directions
- 1
Chop peanuts. Break chocolate into pieces and melt in a hot water bath. Then spread thinly on baking paper and sprinkle with peanuts. Let it set.
- 2
For the compote, peel, quarter, core and dice the pears. Melt butter in a pot. Steam the pears for 3-4 minutes and sprinkle with 2 tbsp. sugar. Caramelise briefly while stirring.
- 3
Add 300 ml apple juice while stirring and bring to the boil. Stir pudding powder with 5 tbsp. apple juice until smooth. Stir into the boiling juice, simmer for 1-2 minutes. Let cool down.
- 4
Meanwhile, for the semolina, bring milk, cream to the boil to 4 tablespoons, 1 tablespoon sugar and vanilla sugar. Add semolina while stirring and bring to the boil once. Remove from the heat, cover and allow to swell for about 5 minutes.
- 5
Separate the egg. Beat the egg whites until stiff, adding 1 tablespoon of sugar and a pinch of salt. Whisk the egg yolks and 4 tbsp. cream and stir into the semolina. Fold in the beaten egg white. Let cool down a little. Cut or break the chocolate into pieces.
- 6
Layer compote and semolina alternately in four glasses. Decorate with peanut chocolate.
Nutrition Facts
430 kcal
56 g
18 g
8 g
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