Curd cheese and semolina dolly with red fruit jelly

Name: Curd cheese and semolina dolly with red fruit jelly
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 80 g Durum wheat semolina; 200 ml Milk; 2 Eggs; 1 untreated lemon; 200 g Edible quark (20 % fat in dry matter); 35 g Sugar; 1 package Vanillin sugar; 1 TABLESPOON Flour; 7-10 Tbsp Salt; 2 TABLESPOONS clarified butter; 1 TABLESPOON Icing sugar; 250 g Red fruit jelly (from the glass); 150 g Vanilla yoghurt (3,5 % fat); 7-10 Tbsp Mint leaves

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

80 g Durum wheat semolina
200 ml Milk
2 Eggs
1 untreated lemon
200 g Edible quark (20 % fat in dry matter)
35 g Sugar
1 package Vanillin sugar
1 TABLESPOON Flour
7-10 Tbsp Salt
2 TABLESPOONS clarified butter
1 TABLESPOON Icing sugar
250 g Red fruit jelly (from the glass)
150 g Vanilla yoghurt (3,5 % fat)
7-10 Tbsp Mint leaves

Directions

1
Put semolina in a bowl. Bring milk to the boil and mix with the semolina. Separate the eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Wash the lemon, dab dry and grate the peel finely. Add egg yolk, quark, sugar, vanilla sugar, flour, salt and lemon zest to the semolina and mix with the whisks of the hand mixer.
2
Carefully fold the beaten egg white into the dough. Heat the clarified butter in the pan. Using a tablespoon, place 4 heaps of dough in the pan (2 tablespoons of dough each), press them slightly flat and bake on each side for 3-4 minutes at medium heat. Repeat the process. Arrange the chanterelles on a plate, dust with icing sugar, decorate with mint leaves and serve with red fruit jelly and vanilla yoghurt.