Semolina flummery on apple sauce

Name: Semolina flummery on apple sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 TABLESPOONS Hazelnuts (approx. 30 g); 1/2 l Milk; 3 (20 g each) go. tablespoons of sugar; 1 package Vanillin sugar; 1 pinch Salt; 60 g Semolina; 1 fresh egg (Gr. M); 1 TEASPOON Cornstarch; 1/4 l apple juice; 1 (approx. 200 g) big apple; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Cinnamon; 7-10 Tbsp Mint

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 TABLESPOONS Hazelnuts (approx. 30 g)
1/2 l Milk
3 (20 g each) go. tablespoons of sugar
1 package Vanillin sugar
1 pinch Salt
60 g Semolina
1 fresh egg (Gr. M)
1 TEASPOON Cornstarch
1/4 l apple juice
1 (approx. 200 g) big apple
2 TABLESPOONS Lemon juice
7-10 Tbsp Cinnamon
7-10 Tbsp Mint

Directions

1
Chop the nuts and roast without fat until golden brown. Bring milk, 2 tablespoons sugar, vanillin sugar and salt to the boil. Remove from heat. Stir in semolina. Add the nuts, except for a few. Soak semolina for about 5 minutes
2
Separate the egg. Stir the egg yolk into the slightly cooled semolina. Beat egg white until stiff and fold in
3
Rinse 4 small moulds (each with a capacity of approx. 1/8 l) or 1 large bowl with cold water. Fill in semolina and let it cool down
4
Stir the starch and 2 tablespoons of apple juice until smooth. Melt 1 tablespoon of sugar until golden yellow. Stir in the rest of the apple juice. Bring to the boil and thicken with the mixed starch
5
Wash the apple, quarter it, core it. Cut half into columns, rest into cubes. Sprinkle with lemon juice. Steam in the sauce for about 2 minutes. Flavour with cinnamon. Turn over flummery. Serve with apple sauce. Decorate with mint if desired.