Semolina pudding with cranberry and pear compote and roasted almonds

Name: Semolina pudding with cranberry and pear compote and roasted almonds
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 TABLESPOONS Almond kernels without skin; 2 TABLESPOONS Honey; 2 Pears; 50 ml Williams Christ Brand; 4 TABLESPOONS jellied wild cranberries; 750 ml Milk; 65 g Sugar; 80 g Common wheat semolina; 1 egg (size M); 1 pinch Salt; 100 g Whipped cream; 1 spearmint stem; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 TABLESPOONS Almond kernels without skin
2 TABLESPOONS Honey
2 Pears
50 ml Williams Christ Brand
4 TABLESPOONS jellied wild cranberries
750 ml Milk
65 g Sugar
80 g Common wheat semolina
1 egg (size M)
1 pinch Salt
100 g Whipped cream
1 spearmint stem
baking paper

Directions

1
Mix almonds and honey. Spread the almonds on a baking tray lined with baking paper and roast in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 10 minutes.
2
Take out and let it cool down. Peel and quarter the pears and remove the core. Cut the flesh into fine cubes. Heat fruit brandy in a small pot and steam pear cubes for about 6 minutes.
3
Drain the cubes and let them drain well. Mix cranberries and pears.
4
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. Separate the egg. Beat egg white with salt until stiff, pour in 25 g sugar.
5
Whisk the egg yolks and cream, mix with 2 tbsp. semolina porridge, fold into the remaining semolina porridge. Fold in the beaten egg white.
6
Roughly chop the almonds. Pear compote and semolina pudding in glasses. Sprinkle with almonds. Wash mint, shake dry and pluck leaves from the stalk. Decorate the semolina porridge with it.