Pear semolina foam layered food

Name: Pear semolina foam layered food
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 15 g roasted peanut kernels, without salt; 40 g Dark chocolate; 300 ml Milk; 4 TABLESPOONS Sugar; 1 package Vanillin sugar; 40 g Butter or margarine; 50 g Common wheat semolina; 1 egg (size M); 1 pinch Salt; 4 TABLESPOONS Whipped cream; 600 g ripe pears; 5 TABLESPOONS + 300 ml apple juice; 3 TSP Pudding powder "Vanilla Flavor"

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

15 g roasted peanut kernels, without salt
40 g Dark chocolate
300 ml Milk
4 TABLESPOONS Sugar
1 package Vanillin sugar
40 g Butter or margarine
50 g Common wheat semolina
1 egg (size M)
1 pinch Salt
4 TABLESPOONS Whipped cream
600 g ripe pears
5 TABLESPOONS + 300 ml apple juice
3 TSP Pudding powder "Vanilla Flavor"

Directions

1
Chop peanuts. Chop the chocolate, melt it over a warm water bath, spread it on a baking paper, sprinkle it with peanuts, let it set in a cool place
2
Bring milk, 1 tablespoon sugar, vanillin sugar and 20 g fat to the boil. Remove from heat and sprinkle in semolina while stirring. Bring to the boil once, remove from the heat, cover and allow to swell for approx. 5 minutes.
3
Separate the egg. Beat the egg white until stiff, add 1 tbsp. sugar and salt. Whisk egg yolk with cream. Stir into the semolina. Fold in the beaten egg white. Fill into a bowl and let it cool down
4
Peel and quarter the pears, cut out the core. Dice flesh. Heat 20 g fat in a pot. Steam pear cubes for 3-4 minutes while turning, add 2 tablespoons of sugar. Mix 5 tablespoons apple juice with pudding powder. Pour remaining apple juice to the pears, simmer for 1-2 minutes, remove from heat. Stir in the pudding powder and continue to simmer for 1-2 minutes. Fill the compote into a bowl, let it cool down
5
Cut chocolate into lozenges. layer compote and semolina alternately in 4 glasses, decorate with chocolate rhombuses