Semolina pudding with banana and walnut crunch

Name: Semolina pudding with banana and walnut crunch
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 ml Milk; 125 g Sugar; 80 g Common wheat semolina; 75 g Walnut kernels; 2 Bananas (approx. 160 g each); 1 TABLESPOON Lemon juice; 1 egg (size M); 1 pinch Salt; 200 g Whipped cream; 7-10 Tbsp Mint; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 ml Milk
125 g Sugar
80 g Common wheat semolina
75 g Walnut kernels
2 Bananas (approx. 160 g each)
1 TABLESPOON Lemon juice
1 egg (size M)
1 pinch Salt
200 g Whipped cream
7-10 Tbsp Mint
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Bring milk and 40 g sugar to the boil. Add semolina while stirring, bring to the boil once. Remove from the heat, cover and let it swell for about 5 minutes. Roast walnuts in a pan without fat.
2
Sprinkle 60 g sugar over it, let the sugar caramelise. Place on a piece of aluminium foil lightly coated with oil and spread. Let it cool down. Cut the bananas into slices and sprinkle with lemon juice.
3
Separate the egg. Beat the egg white with salt until stiff, pour in 25 g sugar. Whisk the egg yolks with 100 g cream, mix with 2 tablespoons of semolina, stir into the remaining semolina. Coarsely chop the walnut caramel.
4
Fold the beaten egg white into the semolina. Layer semolina with bananas and walnuts in 4 glasses. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout. Pour tuffs into the glasses, decorate with mint and serve immediately.