Gooseberry and apricot groats with semolina flummery

Shirley Vincent
very easy
3 2
45 mins
45 mins


Servings: 4
  • 250 g red gooseberries
  • 250 g green gooseberries
  • 4 (approx. 200 g) Apricots
  • 125 g Sugar
  • 1 TABLESPOON Cornstarch
  • 2 Eggs (size M)
  • 7-10 Tbsp Salt
  • 5 TABLESPOONS + 600 ml milk
  • 1/2 Vanilla pod
  • 100 g Common wheat semolina


  1. 1

    Wash and clean the gooseberries and drain well. Wash, clean, halve, stone and slice the apricots. Put 125 g each of red and green gooseberries together in a wide pot.

  2. 2

    Add 200 ml water and 75 g sugar, bring to the boil. Mix starch with 2 tbsp. water, thicken compote with it, let it boil up briefly while stirring, remove from the stove. Stir in remaining gooseberries and apricots, let cool down.

  3. 3

    Separate eggs. Beat the egg whites and 1 pinch of salt until stiff with the whisk of the hand mixer. Mix the egg yolks with 5 tbsp. milk. Cut the vanilla pod lengthwise. Scrape out the pulp. Boil up 600 ml milk, vanilla pulp and 50 g sugar in a pot.

  4. 4

    Sprinkle in semolina and simmer for about 3 minutes at medium heat while stirring. Pull the pot off the stove. Quickly stir in the egg yolk mixture. Fold in the beaten egg white. Pour mixture into glasses. Let cool down for about 30 minutes.

  5. 5

    Serve the semolina flummery with the groats. Whipped cream and cinnamon-sugar taste good with it.

Nutrition Facts

440 kcal
73 g
10 g
13 g