Swedish semolina casserole

Name: Swedish semolina casserole
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Vanilla pod; 1 l Milk; 150 g Sugar; 1 pinch Salt; 150 g Common wheat semolina; 2 Eggs (size M); 30 g Butter; 1 glass (212 ml) Wild cranberries; 1 TEASPOON ground cinnamon; 50 g flaked almonds; 7-10 Tbsp Mint

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Vanilla pod
1 l Milk
150 g Sugar
1 pinch Salt
150 g Common wheat semolina
2 Eggs (size M)
30 g Butter
1 glass (212 ml) Wild cranberries
1 TEASPOON ground cinnamon
50 g flaked almonds
7-10 Tbsp Mint

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Bring milk, 100 g sugar, vanilla pulp and salt to the boil. Stir in semolina and let it swell for 5 minutes. In the meantime, separate the eggs. Beat the egg white with the whisk of the hand mixer until stiff.
2
Add egg yolk and 15 g butter to the semolina and stir in. Carefully fold in the beaten egg white. Grease an ovenproof casserole dish and spread semolina evenly in it. Press depressions in the semolina with a tablespoon. Drain the cranberries and distribute evenly in the depressions. Mix 50 g sugar and cinnamon. Spread 15 g butter in flakes evenly on the semolina. Sprinkle with cinnamon sugar and caramelise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. In the meantime, roast the flaked almonds in a pan without fat until golden brown, take them out.
3
Mix 50 g sugar and cinnamon. Spread 15 g butter in flakes evenly on the semolina. Sprinkle with cinnamon sugar and caramelise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. In the meantime, roast the flaked almonds in a pan without fat until golden brown, take them out. Sprinkle the semolina casserole with flaked almonds and decorate with mint. Serve immediately