Flummery with chocolate chips

Name: Flummery with chocolate chips
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 l Milk; 1 pinch Salt; 60 g Semolina; 2 (20 g each) go. tablespoons of sugar; 1 package Vanillin sugar; 2 (approx. 30 g) Milk chocolate bars; 1 fresh egg (Gr. M); 1 can(s) (425 ml) Apricots; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Mint, biscuits and; 7-10 Tbsp Chocolate rolls for; 7-10 Tbsp Decorate

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 l Milk
1 pinch Salt
60 g Semolina
2 (20 g each) go. tablespoons of sugar
1 package Vanillin sugar
2 (approx. 30 g) Milk chocolate bars
1 fresh egg (Gr. M)
1 can(s) (425 ml) Apricots
1-2 TEASPOONS Lemon juice
7-10 Tbsp Mint, biscuits and
7-10 Tbsp Chocolate rolls for
7-10 Tbsp Decorate

Directions

1
Bring milk and salt to the boil. Sprinkle in semolina, sugar and vanillin sugar while stirring. Swell at low heat for about 5 minutes.
2
Roughly chop the chocolate. Separate egg. Beat egg white until stiff. Stir the egg yolk into the semolina. Add chocolate and beaten egg white one after the other. Pour into four cold rinsed dessert tins (approx. 200 ml content). Chill for about 3 hours
3
Drain the apricots. Cut 6 halves into slices, mash the rest. Mix both and season to taste with lemon juice. Turn the Flummeri over onto four dessert plates. Serve with apricot sauce. Decorate with mint, biscuits and chocolate rolls if desired
4
Chocolate is easier to grate if you freeze it briefly beforehand. It's easier if you stir the finished chocolate rolls or drops from the package into the semolina