Semolina pudding with apple

Name: Semolina pudding with apple
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Apples; 2 stem(s) Mint; 1 TABLESPOON Oil; 150 g + 5 tablespoons whipped cream; 100 g + 3 tablespoons sugar; 25 g + 2 tablespoons butter; 4 TABLESPOONS Walnut kernels; 500 ml Milk; 1 package Bourbon vanilla sugar; 75 g Common wheat semolina; 1 egg (size M); 1 pinch Salt

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Apples
2 stem(s) Mint
1 TABLESPOON Oil
150 g + 5 tablespoons whipped cream
100 g + 3 tablespoons sugar
25 g + 2 tablespoons butter
4 TABLESPOONS Walnut kernels
500 ml Milk
1 package Bourbon vanilla sugar
75 g Common wheat semolina
1 egg (size M)
1 pinch Salt

Directions

1
Peel and quarter apples, remove core. Cut apples into slices. Wash mint and shake dry. Pluck leaves from the stalks. Heat oil in a pan. Add the apples and fry them for about 4 minutes, turning them, and take them out. Bring 150 g cream to the boil in a saucepan.
2
Heat 100 g sugar in a pot until it is golden brown. Add 25 g butter and dissolve. Add hot cream. Bring to the boil once while stirring constantly and remove from the heat. Roast the nuts in a pan without fat. Take out and chop coarsely
3
Bring milk, 2 tablespoons of sugar, vanilla sugar and 2 tablespoons of butter to the boil. Remove from heat and add semolina while stirring. Bring to the boil once, remove from the heat, cover and leave to swell for about 5 minutes. In the meantime, separate the egg. Beat the egg white until stiff, add 1 tbsp. sugar and salt. Whisk egg yolk with 5 tbsp.
4
cream. Stir into the semolina porridge. Fold in the beaten egg white. Fill semolina into 4 bowls. Spread apples over the semolina, add sauce. Decorate with nuts and mint