Semolina foam with almond brittle

Name: Semolina foam with almond brittle
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 80 g + 4 tablespoons (60 g) sugar; 30 g chopped almonds; 7-10 Tbsp Oil; 1 untreated lemon; 1/2 l Milk; 1 package Vanillin sugar; 1 pinch Salt; 50 g Semolina; 2 Eggs (Gr. M); 250 g Raspberries; 1 TEASPOON Lemon juice; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

80 g + 4 tablespoons (60 g) sugar
30 g chopped almonds
7-10 Tbsp Oil
1 untreated lemon
1/2 l Milk
1 package Vanillin sugar
1 pinch Salt
50 g Semolina
2 Eggs (Gr. M)
250 g Raspberries
1 TEASPOON Lemon juice
7-10 Tbsp Aluminium foil

Directions

1
Caramelise 80 g sugar in a pan over a mild heat until golden. Add almonds and stir in. Spread the brittle mixture on an oiled strip of aluminium foil and let it set
2
Wash the lemon. Cut a piece off the peel. Bring lemon zest to the boil with milk, vanillin sugar, salt and 2 tablespoons of sugar. Pull the pot off the stove. Remove lemon peel. Add semolina and let it swell for about 5 minutes. Separate eggs. Stir the egg yolk into the semolina and let it cool down a little
3
Beat the egg white until stiff and fold into the semolina. Pour into glasses and chill
4
Sort the raspberries, wash and drain if necessary. Mix with 2 tablespoons of sugar and lemon juice and puree. Break the brittle into pieces and serve with the semolina foam. Add raspberry sauce