Grießtörtchen on apricot sauce

Name: Grießtörtchen on apricot sauce
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 600 ml Milk; 100 g Wheat semolina; 6 TABLESPOONS Elderberry syrup; 2 Eggs; 2-3 TABLESPOONS Sugar; 1 can(s) (850 ml) Apricots; 1 package Vanillin sugar; 2-3 TABLESPOONS Hazelnut brittle (ready to buy)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

600 ml Milk
100 g Wheat semolina
6 TABLESPOONS Elderberry syrup
2 Eggs
2-3 TABLESPOONS Sugar
1 can(s) (850 ml) Apricots
1 package Vanillin sugar
2-3 TABLESPOONS Hazelnut brittle (ready to buy)

Directions

1
Boil up the milk. Stir in semolina and syrup. Leave to swell over low heat while stirring for about 5 minutes. Remove the pot from the stove.
2
Separate eggs. Stir the egg yolks into the hot semolina. Beat egg whites until stiff. Let sugar trickle in. Fold the beaten egg white into the hot semolina.
3
Rinse 6 cups or moulds (each containing approx. 150 ml) cold. Pour in semolina, cool. Chill for at least 3 hours.
4
Drain the apricots and collect the juice. Measure about 200 ml, puree with 6 apricot halves and vanilla sugar. Dice the remaining apricots and stir in.
5
Remove the semolina tartlets from the edge with a knife and turn them over onto plates. Serve with apricot sauce and sprinkle with brittle.