Semolina flummery with chocolate-nougat sauce and hazelnuts

Name: Semolina flummery with chocolate-nougat sauce and hazelnuts
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 800 ml Milk; 100 g Common wheat semolina; 3 TABLESPOONS Sugar; 1 Egg; 3 TABLESPOONS Hazelnut kernels; 50 g Dark chocolate; 100 g Whipped cream; 2 TABLESPOONS Nut Nougat Cream; 7-10 Tbsp Cocoa; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

800 ml Milk
100 g Common wheat semolina
3 TABLESPOONS Sugar
1 Egg
3 TABLESPOONS Hazelnut kernels
50 g Dark chocolate
100 g Whipped cream
2 TABLESPOONS Nut Nougat Cream
7-10 Tbsp Cocoa
7-10 Tbsp Cling film

Directions

1
For the Flummeri, boil 700 ml of milk. Stir in semolina and sugar and simmer over a low to medium heat, stirring continuously, for about 5 minutes. Remove the pot from the stove.
2
Separate the egg. Stir the egg yolk into the semolina. Beat the egg white until stiff and fold into the hot semolina mixture. Rinse a pudding mould (approx. 1 l capacity) with cold water. Pour in the semolina mixture and cover with foil and leave to cool for approx. 3 hours.
3
Meanwhile roast the nuts in a pan without fat. Remove and chop roughly. Chop the chocolate. Heat cream and 100 ml milk. Remove the pan from the heat. Nougat cream and chocolate
4
Let it cool down.
5
Overturn semolina flummery from the mould. Drizzle with some chocolate sauce and sprinkle with nuts. Sprinkle with cocoa, add the rest of the sauce.