Semolina pudding with plum compote and walnut brittle

Name: Semolina pudding with plum compote and walnut brittle
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 glass (720 ml) Plums; 1 TABLESPOON Cornstarch; 2 packages Vanillin sugar; 1 Cinnamon stick; 6 TABLESPOONS Sugar; 50 g Walnut kernels; 500 ml + 4 tablespoons of milk; 25 g Butter or margarine; 60 g Common wheat semolina; 1 egg (size M); 1 pinch Salt

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 glass (720 ml) Plums
1 TABLESPOON Cornstarch
2 packages Vanillin sugar
1 Cinnamon stick
6 TABLESPOONS Sugar
50 g Walnut kernels
500 ml + 4 tablespoons of milk
25 g Butter or margarine
60 g Common wheat semolina
1 egg (size M)
1 pinch Salt

Directions

1
Drain the plums and collect the juice. Stir 4 tablespoons of juice and starch until smooth. Boil up the rest of the juice, 1 packet of vanilla sugar and cinnamon. Stir the starch into the boiling juice, bring to the boil and simmer for 2-3 minutes. Fold in plums and chill. Melt 3 tablespoons of sugar.
2
Add nuts and roast in caramel. To cool down, spread out on a baking tray lined with baking paper. Bring 500 ml milk, 2 tablespoons sugar, 1 packet vanilla sugar and fat to the boil. Remove from heat and sprinkle in 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 4 tbsp. milk. Stir into the semolina porridge. Fold in the beaten egg white.
3
Beat the egg white until stiff, add 1 tbsp. sugar and salt. Whisk egg yolk with 4 tbsp. milk. Stir into the semolina porridge. Fold in the beaten egg white. Chop brittle and stir into the semolina. Arrange in bowls with compote
4
Waiting time approx. 15 minutes