Semolina flummery with nut-nougat sauce and hazelnuts

Name: Semolina flummery with nut-nougat sauce and hazelnuts
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 700 ml Milk; 100 g Durum wheat semolina; 1-2 TABLESPOONS Hazelnut Syrup; 1 egg (size M); 30 g Icing sugar; 2 TABLESPOONS Hazelnut kernels; 100 g Whipped cream; 2 TABLESPOONS Nut Nougat Cream; 50 g Dark chocolate; 7-10 Tbsp Cocoa

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

700 ml Milk
100 g Durum wheat semolina
1-2 TABLESPOONS Hazelnut Syrup
1 egg (size M)
30 g Icing sugar
2 TABLESPOONS Hazelnut kernels
100 g Whipped cream
2 TABLESPOONS Nut Nougat Cream
50 g Dark chocolate
7-10 Tbsp Cocoa

Directions

1
Boil 600 ml milk. Stir in semolina and syrup and let it simmer for about 5 minutes at low to medium heat while stirring. Remove the pot from the stove. Separate egg. Stir the egg yolks into the semolina.
2
Beat the egg white until stiff, while letting the sugar trickle in. Immediately fold the beaten egg white into the hot semolina. Rinse the pudding mould (approx. 1 litre capacity) with cold water. Pour in the semolina mixture and chill for approx. 3 hours. Roast the nuts in a pan without fat. Take out, let cool down a little and chop coarsely. Coarsely chop the chocolate. Heat 100 ml milk and cream and remove from heat. Stir in nougat cream and chocolate and let it cool down while stirring occasionally. Turn semolina flummery out of the mould onto a suitable plate.
3
Take out, let cool down a little and chop coarsely. Coarsely chop the chocolate. Heat 100 ml milk and cream and remove from heat. Stir in nougat cream and chocolate and let it cool down while stirring occasionally. Turn semolina flummery out of the mould onto a suitable plate. Drizzle with chocolate sauce and decorate with chopped nuts. Sprinkle with cocoa
4
waiting time approx. 3 hours