Fruit cold peel with semolina noodles

Name: Fruit cold peel with semolina noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g frozen raspberries; 1 can(s) (425 ml) Apricots; 2 Kiwis; 2 TABLESPOONS Pudding powder "Vanilla Flavor"; 300 ml Orange juice; 3-4 Tbsp Lemon juice; 3 TABLESPOONS Sugar; 1/8 l Milk; 1 TABLESPOON butter/margarine; 1 pinch Salt; 75 g Semolina; 1 Egg

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g frozen raspberries
1 can(s) (425 ml) Apricots
2 Kiwis
2 TABLESPOONS Pudding powder "Vanilla Flavor"
300 ml Orange juice
3-4 Tbsp Lemon juice
3 TABLESPOONS Sugar
1/8 l Milk
1 TABLESPOON butter/margarine
1 pinch Salt
75 g Semolina
1 Egg

Directions

1
Defrost the raspberries. Drain the apricots well in a sieve and collect the juice. Halve the apricots as desired. Peel the kiwis and cut into thick slices
2
Stir the pudding powder and 6 tbsp. orange juice until smooth. Boil up the rest of the orange, apricot and lemon juice and 2 tbsp. sugar. Stir in pudding powder and bring to the boil briefly. Fold in the fruit and let everything cool down
3
Bring milk, fat, salt and 1 tablespoon of sugar to the boil. Sprinkle in semolina while stirring. Continue stirring until the mixture dissolves from the bottom as a dumpling. Remove from the heat and let it cool down a little. Stir in the egg
4
Use 2 teaspoons to cut off the cams. Leave to stand in boiling salted water for about 10 minutes. Then let it cool down. Arrange cold dish and nocken