Semolina cream with Amarettini and caramelized pistachios

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Boil the milk. Stir in semolina and 3 tablespoons of sugar, bring to the boil, remove from the heat and allow to swell for about 5 minutes, stirring occasionally. Warm the nut nougat cream slightly and stir in 3 tablespoons of cream. Let it cool down. Wash, clean and halve 8 physalis. Put 25 g Amarettini in a freezer bag and crumble. Add crumbs to the nougat cream.

2. 2

   Caramelise 1 tablespoon of sugar in a pan. Add the pistachios and stir for about 1 minute. Put the nuts from the pan on a piece of aluminium foil, let them cool down and chop them roughly. Whip 75 g cream until stiff and fold into the semolina. Fill semolina cream, nougat cream and physalis alternately into 4 glasses and sprinkle with pistachio brittle. Decorate dessert with amarettini and physalis

3. 3

   20 minutes waiting time

Nutrition Facts

KCAL
480 kcal

CARBS
55 g

FATS
24 g

PROTEINS
10 g