Marzipan semolina pudding with rhubarb compote

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Roughly grate the marzipan. Boil 1.3 litres of milk. Mix the remaining milk, semolina powder, pudding powder and 6 tbsp. sugar. Stir into the boiling milk, bring to the boil while stirring and simmer for about 1 minute. Stir in marzipan. Rinse pudding mould (1.5 litre capacity; 20 cm Ø) with cold water. Put the pudding into the mould, refrigerate for about 1 hour, then refrigerate for at least 2 hours

2. 2

   Clean, wash and cut the rhubarb into pieces. Boil 150 g sugar and orange juice, except for 2 tbsp, in a wide saucepan. Stir starch and 2 tbsp. orange juice until smooth. Add the rhubarb, bring to the boil again and thicken with mixed starch. Put compote in a cool place

3. 3

   Carefully turn the pudding out of the mould and serve with rhubarb compote

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
570 kcal

CARBS
99 g

FATS
13 g

PROTEINS
12 g