Hazelnut semolina pudding with steamed apples

Name: Hazelnut semolina pudding with steamed apples
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 30 g crushed hazelnuts; 450 ml Milk; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 75 g Wheat semolina; 1 egg (size M); 1 (approx. 200 g) Apples; 2-3 TABLESPOONS Lemon juice; 1/4 l apple juice; 1/4 TEASPOON Cinnamon; 1 TEASPOON Cornstarch; 7-10 Tbsp Mint

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

30 g crushed hazelnuts
450 ml Milk
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
75 g Wheat semolina
1 egg (size M)
1 (approx. 200 g) Apples
2-3 TABLESPOONS Lemon juice
1/4 l apple juice
1/4 TEASPOON Cinnamon
1 TEASPOON Cornstarch
7-10 Tbsp Mint

Directions

1
Roast the nuts in a pan without fat until golden brown. Leave to cool. Put milk, 40 g sugar, vanillin sugar and salt in a saucepan and bring to the boil. Remove from the heat and add semolina and hazelnuts, except for something to decorate, while stirring. Bring to the boil again briefly, remove from the heat and allow to swell for about 5 minutes. Separate the egg.
2
Stir the egg yolks into the hot semolina porridge. Beat the egg white until stiff and fold in. Rinse 4 moulds (each containing approx. 100 ml) cold and fill with semolina pudding. Put them in the fridge and let them cool down. Wash and halve the apple and cut out the core. Cut one half of the apple into slices, the other half into small cubes. Heat lemon juice and 2 tablespoons of water in a saucepan and steam the apple slices and cubes for about 2 minutes at low heat. Leave to cool. Melt the remaining sugar in a pan over medium heat and let it caramelize. Deglaze with apple juice and stir until all the caramel has dissolved. Add cinnamon and stir in.
3
Cut one half of the apple into slices, the other half into small cubes. Heat lemon juice and 2 tablespoons of water in a saucepan and steam the apple slices and cubes for about 2 minutes at low heat. Leave to cool. Melt the remaining sugar in a pan over medium heat and let it caramelize. Deglaze with apple juice and stir until all the caramel has dissolved. Add cinnamon and stir in. Mix starch and 1 tablespoon of water. Bring the apple caramel to the boil, remove from the heat and thicken slightly with the mixed starch. Bring to the boil again briefly and allow to cool. Turn out the semolina pudding from the moulds and arrange on plates together with the apple slices, apple cubes and sauce. Sprinkle with remaining nuts and serve decorated with mint as desired
4
Mix starch and 1 tablespoon of water. Bring the apple caramel to the boil, remove from the heat and thicken slightly with the mixed starch. Bring to the boil again briefly and allow to cool. Turn out the semolina pudding from the moulds and arrange on plates together with the apple slices, apple cubes and sauce. Sprinkle with remaining nuts and serve decorated with mint as desired