Curd cheese semolina pâté with grapefruit compote
easy
75 mins
75 mins
Ingredients
- 3 Eggs (size M)
- 75 g Butter or margarine
- 75 g Sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 500 g Low-fat curd
- 100 ml Milk
- 50 g Semolina
- 25 g Flour
- 1 package Vanillin sugar
- 7-10 Tbsp fat and about 2 tablespoons breadcrumbs for the mould
- 5 pink grapefruits
- 75 g Sugar
- 2 TEASPOONS Cornstarch
- 2 TABLESPOONS Campari
- 4 leaves of mint
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp some mint
Directions
- 1
Separate eggs. Cream fat, egg yolk and sugar. Stir in lemon zest, quark, milk, semolina and flour. Beat the egg whites until stiff and gradually add the vanillin sugar.
- 2
Fold the beaten egg white into the curd mixture. Pour into a greased, breadcrumbed box form (25 centimetres long / 1 1/2 litres capacity) and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 45 minutes.
- 3
Leave to stand in the switched-off oven for another ten minutes. Prepare the compote during the baking time. Wash the grapefruit and dab dry. Peel the skin of four fruits generously, so that the white skin is completely removed.
- 4
Use a sharp knife to cut out the fillets between the dividing skins and press the juice out of the skins. Cut the remaining grapefruit in half and squeeze it out. Boil up the fruit juice and sugar.
- 5
Stir cornflour in a little cold water until smooth and bind the boiling fruit juice with it. Bring to the boil again and season with Campari. Wash mint leaves, dab dry and cut into strips.
- 6
Add the grapefruit fillets to the sauce and leave to cool. Leave the curd and semolina pâté to cool in the mould for another ten minutes, then carefully turn out onto a plate. Dust with icing sugar and serve lukewarm with the compote.
- 7
Decorate with mint as desired.
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