Marzipan semolina porridge with plums

Name: Marzipan semolina porridge with plums
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200 g Marzipan raw mass; 750 ml Milk; 1 package Vanillin sugar; 75 g Durum wheat semolina; 1 egg (size M); 1 pinch Salt; 25 g Sugar; 1 glass (720 ml; separation weight: 395 g) Plums; 7-10 Tbsp Cinnamon and sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

200 g Marzipan raw mass
750 ml Milk
1 package Vanillin sugar
75 g Durum wheat semolina
1 egg (size M)
1 pinch Salt
25 g Sugar
1 glass (720 ml; separation weight: 395 g) Plums
7-10 Tbsp Cinnamon and sugar

Directions

1
Roughly grate the marzipan. Heat milk and vanilla sugar. Add marzipan and dissolve in the hot milk while stirring. Bring to the boil, remove from the stove. Add semolina while stirring and bring to the boil once. Let it swell for about 5 minutes.
2
In the meantime, separate the egg. Beat the egg white with salt until stiff, sprinkle in sugar. Whisk the egg yolks, mix with 2 tablespoons of semolina porridge, stir into the semolina porridge. Fold in the beaten egg white. Serve the semolina with plums, sprinkle with cinnamon and sugar