Semolina-Mascarpone-Flummery

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Separate the egg. Beat egg white until stiff. Bring milk, 2 tablespoons sugar and salt to the boil. Sprinkle in semolina, bring to the boil again while stirring and allow to swell at low heat for about 5 minutes. Stir in first egg yolk, then mascarpone and beaten egg white.

2. 2

   Pour the semolina mixture into 4 cold rinsed pudding moulds (100 ml capacity) and allow to set in the fridge. In the meantime, clean, wash and cut the rhubarb into pieces. Squeeze 1 orange, peel the remaining oranges so that the white skin is completely removed. Cut out the fillets between the parting skins, collecting the juice. Simmer rhubarb, orange juice, 50 ml water, remaining sugar and vanillin sugar for about 5 minutes. Stir starch and a little cold water until smooth and add to the compote. Bring to the boil again, add orange filets. Let the compote cool down. Turn one semolina flummery each onto a dessert plate.

3. 3

   Simmer rhubarb, orange juice, 50 ml water, remaining sugar and vanillin sugar for about 5 minutes. Stir starch and a little cold water until smooth and add to the compote. Bring to the boil again, add orange filets. Let the compote cool down. Turn one semolina flummery each onto a dessert plate. Serve with some compote and lemon balm

Nutrition Facts

KCAL
390 kcal

CARBS
46 g

FATS
17 g

PROTEINS
8 g