Crushed semolina pudding with orange filets, honey sauce and pistachios

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Bring the milk, lemon zest and 1 pinch of salt to the boil. Stir in semolina and simmer at low heat stirring for about 5 minutes. Stir in sugar. Let the semolina cool down a bit. Separate the egg. Beat egg white until stiff.

2. 2

   Mix the egg yolks and 2 tablespoons of milk and stir into the semolina porridge. Fold in the beaten egg white. Rinse a mould (3/4 litre capacity; e.g. brioche mould) with cold water. Fill in semolina porridge, smooth it down and put it in a cool place for 2-3 hours. Wash 1 orange with hot water and remove the zest with a zest ripper. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the remaining juice out of the parting skins and collect it. Mix the juice with honey and marinate the orange fillets in it. Turn semolina pudding onto a plate.

3. 3

   Wash 1 orange with hot water and remove the zest with a zest ripper. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the remaining juice out of the parting skins and collect it. Mix the juice with honey and marinate the orange fillets in it. Turn semolina pudding onto a plate. Decorate with some orange fillets, zests and pistachios. Add the rest of the orange fillets

4. 4

   12 hours waiting time

Nutrition Facts

KCAL
260 kcal

CARBS
38 g

FATS
8 g

PROTEINS
9 g