Fruit cold peel with semolina dumplings

Name: Fruit cold peel with semolina dumplings
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Apricots; 400 g Raspberries; 2 Kiwi; 7-10 Tbsp s; 300 ml Orange juice; 2 TABLESPOONS Pudding powder; 7-10 Tbsp "Vanilla flavored"; 50 g Sugar; 3-4 Tbsp Lemon juice; 1/8 l Milk; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 65 g Durum wheat semolina; 1 Egg; 7-10 Tbsp Melissa leaves

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Apricots
400 g Raspberries
2 Kiwi
7-10 Tbsp s
300 ml Orange juice
2 TABLESPOONS Pudding powder
7-10 Tbsp "Vanilla flavored"
50 g Sugar
3-4 Tbsp Lemon juice
1/8 l Milk
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
65 g Durum wheat semolina
1 Egg
7-10 Tbsp Melissa leaves

Directions

1
Drain the apricots and collect the juice. Halve the fruit as desired. Wash and clean the raspberries if necessary. Peel and slice the kiwis. Boil up the apricot and orange juice.
2
Stir pudding powder and a little water until smooth. Thicken the juice while stirring constantly. Season with 40 g sugar and lemon juice. Fold in the prepared fruit and let it cool down. For the semolina dumplings, bring milk, fat, 1 pinch of salt and remaining sugar to the boil.
3
Sprinkle in semolina. Remove from the stove when the mixture separates from the floor in a lump. Let it cool down a little. Stir in the egg. Use 2 teaspoons to cut off small dumplings. Pour into boiling salted water. Let it simmer at low heat for about 10 minutes.
4
Serve the cold dish and dumplings sprinkled with lemon balm.