Flan of semolina on apricot compote

Name: Flan of semolina on apricot compote
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 600 ml Milk; 100 g Durum wheat semolina; 6 TABLESPOONS Elderberry Syrup; 1 egg (size M); 30 g Icing sugar; 1 can(s) (850 ml) Apricots; 2-3 TABLESPOONS Hazelnut brittle

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

600 ml Milk
100 g Durum wheat semolina
6 TABLESPOONS Elderberry Syrup
1 egg (size M)
30 g Icing sugar
1 can(s) (850 ml) Apricots
2-3 TABLESPOONS Hazelnut brittle

Directions

1
Boil the milk. Stir in semolina and syrup and let it simmer for about 5 minutes at low to medium heat while stirring. Remove the pot from the stove. Separate the egg. Quickly stir the egg yolks into the semolina. Beat the egg whites until stiff, add the sugar. Immediately fold the beaten egg white into the hot semolina
2
Rinse 6 cups or moulds (each containing approx. 150 ml) with cold water. Pour in semolina mixture, smooth it down and put it in a cool place for about 3 hours. Drain the apricots, collecting 200 ml of juice. Puree 6 apricot halves with the collected juice. Dice the remaining apricots, fold in
3
Use a knife to remove semolina from the rim of the dish and turn out onto plates. Arrange the compote and sprinkle with hazelnut brittle
4
waiting time 2 3/4 hours