Semolina porridge with coconut and bee sting crunch

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Melt 2 tablespoons of sugar in a saucepan. Add the frozen blueberries, bring to the boil and simmer until the sugar has melted. Stir starch and 3 tbsp. cream until smooth, pour into the blueberries while stirring, bring to the boil again and simmer for about 1 minute.

2. 2

   Preheat for the crispy oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line an ovenproof dish (approx. 20 x 20 cm) with baking paper. Bring butter, 2 tbsp. sugar, 1 tbsp. cream and honey to the boil. Stir in grated coconut. Spread the mixture in the form. Bake in a hot oven for about 15 minutes. Take out and let cool down.

3. 3

   For the semolina porridge, wash the lemon hot, dry it and rub the peel thinly. Bring milk, 2 tablespoons of sugar and salt to the boil. Stir in the semolina and simmer at low heat while stirring for about 3 minutes. Separate the egg. Beat the egg white until stiff, adding 3 tbsp. sugar and lemon peel. Stir egg yolk and 2 tbsp. semolina porridge, then quickly stir into the remaining porridge. Fold in the beaten egg white.

4. 4

   Arrange blueberries and semolina porridge alternately in small bowls. Break the coconut crunch into pieces and spread on the bowls.

Nutrition Facts

KCAL
570 kcal

CARBS
62 g

FATS
30 g

PROTEINS
9 g