Semolina dumpling on rhubarb compote

Name: Semolina dumpling on rhubarb compote
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 ml Milk; 1 package Vanillin sugar; 2 TABLESPOONS Butter; 40 g Common wheat semolina; 1 egg (size M); 1 TABLESPOON + 75 g sugar; 1 pinch Salt; 75 g Whipped cream; 2 (approx. 250 g) Rhubarb sticks; 1 heaped Tsp cornstarch; 100 ml Orange juice; 7-10 Tbsp Mint; 7-10 Tbsp Fig. 02, 03: Icing sugar for dusting

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 ml Milk
1 package Vanillin sugar
2 TABLESPOONS Butter
40 g Common wheat semolina
1 egg (size M)
1 TABLESPOON + 75 g sugar
1 pinch Salt
75 g Whipped cream
2 (approx. 250 g) Rhubarb sticks
1 heaped Tsp cornstarch
100 ml Orange juice
7-10 Tbsp Mint
7-10 Tbsp Fig. 02, 03: Icing sugar for dusting

Directions

1
Bring milk, vanilla sugar and 1 tablespoon butter to the boil. Remove from heat and add semolina while stirring. Bring to the boil once, remove from the heat, cover and leave to swell for about 5 minutes. In the meantime, separate the egg. Beat the egg white until stiff, add 1 tbsp. sugar and salt. Whisk egg yolk with cream. Stir into the semolina porridge. Fold in the beaten egg white. Fill into a bowl and chill for about 1 hour
2
Clean and wash the rhubarb, halve it lengthwise and cut into small cubes. Mix starch with 2 tablespoons of water. Melt 1 tablespoon butter in a pot and add 75 g sugar. Deglaze with orange juice, add rhubarb and simmer for about 1 minute. Stir in the starch and bring to the boil again while stirring constantly. Put the compote into a bowl and let it cool down. Arrange compote on 4 plates. With the help of a damp tablespoon, form 4 large dumplings from the semolina porridge and place 1 dumpling each on the compote. Decorate with mint
3
Fig. 02, 03: Dust with icing sugar
4
Waiting time approx. 1 hour