Semolina chocolate flummery with apricot sauce

Name: Semolina chocolate flummery with apricot sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Dark chocolate; 2 sheets Gelatine; 600 ml Milk; 50 g Sugar; 1 pinch Salt; 75 g Common wheat semolina; 2 Egg yolk (size M); 1 can(s) (425 ml) Apricots; 1 package Vanillin sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Dark chocolate
2 sheets Gelatine
600 ml Milk
50 g Sugar
1 pinch Salt
75 g Common wheat semolina
2 Egg yolk (size M)
1 can(s) (425 ml) Apricots
1 package Vanillin sugar

Directions

1
Finely chop the chocolate. Soak gelatine in cold water. Bring milk, sugar and salt to the boil in a saucepan. Stir in semolina, bring to the boil while stirring. Remove from the heat and allow to swell for 5 minutes.
2
Whisk egg yolk and 1 tablespoon of water. Squeeze the gelatine, dissolve in the hot semolina. Stir in egg yolk. Halve the mixture. Stir the chocolate into one half until it has melted. Rinse 4 moulds (each containing 150 ml) with water. Distribute both masses alternately in the moulds. Chill for 3-4 hours. Put 4 apricots aside. Finely puree the remaining apricots in the juice and allow the vanillin sugar to trickle in.
3
Distribute both masses alternately in the moulds. Chill for 3-4 hours. Put 4 apricots aside. Finely puree the remaining apricots in the juice and allow the vanillin sugar to trickle in. Use a sharp knife to remove semolina from the edge of the mould, dip briefly in hot water and turn out onto 4 plates. Arrange sauce and apricots on top. Add the rest of the sauce
4
3 hours waiting time