Semolina flummery with raspberry compote and almonds

Name: Semolina flummery with raspberry compote and almonds
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 0?a + 2 tablespoons of milk; 5 TABLESPOONS Sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated zest of 1 organic lemon; 80 g Common wheat semolina; 1 very fresh egg (Gr. M); 200 ml Cherry nectar; 1 TABLESPOON Cornstarch; 300 g frozen raspberries; 3-4 Tbsp Almond slivers; 7-10 Tbsp some cinnamon sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

0?a + 2 tablespoons of milk
5 TABLESPOONS Sugar
7-10 Tbsp Salt
7-10 Tbsp grated zest of 1 organic lemon
80 g Common wheat semolina
1 very fresh egg (Gr. M)
200 ml Cherry nectar
1 TABLESPOON Cornstarch
300 g frozen raspberries
3-4 Tbsp Almond slivers
7-10 Tbsp some cinnamon sugar

Directions

1
3⁄4 Bring l milk, 2 tablespoons sugar, 1 pinch salt and lemon zest to the boil. Add semolina while stirring and bring to the boil once. Remove from the heat, cover and allow to swell for about 5 minutes.
2
Separate the egg. Beat the egg whites until stiff, adding 1 tablespoon of sugar and 1 pinch of salt. Whisk the egg yolks and 2 tbsp. milk and stir into the semolina. Fold in the beaten egg white. Immediately fill into a large bowl and let it cool down for about 2 hours.
3
Meanwhile boil up the nectar and 2 tablespoons of sugar. Stir starch and 2 tablespoons cold water until smooth. Bind the nectar with the mixed starch, simmer for 2-3 minutes, remove from heat. Stir in frozen raspberries.
4
Roast the almond slivers in a pan without fat until golden brown, take them out and let them cool down. Serve semolina flummery with warm or cold compote. Sprinkle with almond slivers and possibly cinnamon sugar.