Vanilla semolina porridge with cassis pears

Name: Vanilla semolina porridge with cassis pears
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Pears; 300 g Cassis jelly; 1 Tea bags for mulled wine; 1 Vanilla pod; 525 ml Milk; 75 g Sugar; 1 Cinnamon stick; 100 g Durum wheat semolina; 2 Eggs (size M); 3 Stem(s) Lemon balm; 7-10 Tbsp Cocoa powder

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Pears
300 g Cassis jelly
1 Tea bags for mulled wine
1 Vanilla pod
525 ml Milk
75 g Sugar
1 Cinnamon stick
100 g Durum wheat semolina
2 Eggs (size M)
3 Stem(s) Lemon balm
7-10 Tbsp Cocoa powder

Directions

1
Peel and quarter the pears and remove the core. Cut quarters into slices. Boil jelly with 100 ml water. Add mulled wine bag and pear slices and simmer at low heat for about 5 minutes.
2
Remove from the heat and leave to infuse for about 30 minutes.
3
Cut the vanilla pod in half lengthwise and scrape out the pulp. Boil 500 ml milk, 50 g sugar, cinnamon, vanilla pod and pulp. Stir in semolina, bring to the boil while stirring and let it swell for about 5 minutes. Separate eggs.
4
Mix the egg yolks with 25 ml milk and stir into the semolina porridge. Beat the egg whites with the whisks of the hand mixer until stiff, adding 25 g sugar.
5
Wash lemon balm, shake dry and pluck leaves from the stalks. Cut leaves into fine strips, except for a few for decoration. Remove the cinnamon stick and vanilla pod from the semolina, arrange the semolina with pears on plates.
6
Dust with cocoa and decorate with balm.