Semolina flummery with apricot sauce or plum compote

Ingredients

Directions

1. 1

   Bring milk, 2 tablespoons of sugar, vanillin sugar and fat to the boil. Remove from heat and add semolina while stirring. Bring to the boil once, then remove from the heat and leave to swell covered for about 5 minutes. In the meantime, separate the egg. Beat the egg white until stiff, adding 1 tablespoon of sugar and salt.

2. 2

   Whisk egg yolk with cream. Stir into the semolina porridge. Fold in the beaten egg white. Fill into a bowl and let it cool down. Drain plums well in a sieve, collect the juice. Stir 3 tablespoons of juice and starch until smooth. Boil up the rest of the juice, cinnamon and 2 tablespoons of sugar. Bind with mixed starch. Add fruit to the sauce and fold in.

3. 3

   Stir 3 tablespoons of juice and starch until smooth. Boil up the rest of the juice, cinnamon and 2 tablespoons of sugar. Bind with mixed starch. Add fruit to the sauce and fold in. Put them in a cold place. Arrange semolina porridge with plum compote in small bowls

4. 4

   1 hour waiting time