Semolina noodles with curd cheese glaze

Name: Semolina noodles with curd cheese glaze
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 vanilla pod, 1 l milk; 7-10 Tbsp peel and 1-2 tablespoons juice of; 1 untreated lemon; 90 g + 4 tablespoons of sugar; 130 g Semolina, 3 eggs (Gr. M); 7-10 Tbsp Grease; 1 can(s) (850 ml) Apricots; 125 g Edible quark (20 % fat); 4-5 Tbsp Whipped cream; 2 TABLESPOONS Apricot liqueur; 1-2 TEASPOONS crushed pistachios; 1-2 TEASPOONS Icing sugar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 vanilla pod, 1 l milk
7-10 Tbsp peel and 1-2 tablespoons juice of
1 untreated lemon
90 g + 4 tablespoons of sugar
130 g Semolina, 3 eggs (Gr. M)
7-10 Tbsp Grease
1 can(s) (850 ml) Apricots
125 g Edible quark (20 % fat)
4-5 Tbsp Whipped cream
2 TABLESPOONS Apricot liqueur
1-2 TEASPOONS crushed pistachios
1-2 TEASPOONS Icing sugar

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Bring the milk, vanilla pod and pulp, lemon peel and 90 g sugar to the boil. Remove from heat and stir in semolina. Bring to the boil and let it swell for about 5 minutes while stirring over a mild heat. Remove lemon peel and vanilla pod
2
Separate two eggs. Beat the egg whites until stiff, while pouring in 1 tbsp. sugar. Mix the egg yolks with some hot semolina and stir into the remaining semolina mixture. Fold in portions of beaten egg white. Leave to cool. Fill semolina pudding in large cams into a greased casserole dish (approx. 30 cm long). Drain the apricots and collect the juice. Halve half the apricots and spread around the cams
3
Mix quark, cream, 1 egg and 3 tablespoons of sugar and pour over the cams. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/gas: level 4) for approx. 20 minutes
4
Purée the remaining apricots, liqueur, lemon juice and 7-8 tbsp. apricot juice. Sprinkle casserole with pistachios and dust with icing sugar. Add the apricot sauce