Semolina pudding with mirabelle sauce recipe
Semolina Pudding with Mirabelle Sauce recipe
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Ingredients
| 700 ml | milk |
| 1 | vanilla pod |
| 2 pinch(es) | grated lime peel |
| 40 g | sugar |
| 180 g | semolina |
| 1 | egg |
| 2 tbsp | clarified butter |
| cinnamon and sugar, mixed | |
| 3 tbsp | sugar |
| 300 g | mirabelle |
| 250 ml | white wine |
| 3 | cloves |
| 2 | star anise |
| 1 tbsp | pistachios, roughly chopped |
| mint |
Instructions
Wash, clean and pit the mirabelles. In a saucepan, caramelize the sugar. Deglaze with the white wine. Add the mirabelles, star anise and the cloves. Cook for 10 minutes until soft. Remove the spices and purée the compote.
Heat the milk and the sugar in a saucepan. Add the pulp of the vanilla pod, vanilla pod and the lime peel. Bring to a boil. Stir in the semolina. Cook stirring until the pudding has thickened. Allow to cool. Whisk the egg and stir in.
Rinse a casserole dish with cold water. Spread the bottom of the casserole with the semolina pudding, approximately 2 to 3cm thick, and refrigerate for 3 hours.
Turn over the pudding, cut into squares and fry in a pan in clarified butter until golden on both sides. Sprinkle with the cinnamon and sugar mix.
To serve:
Spread each plate with some of the mirabelle sauce and arrange 2-3 pudding squares on top. Decorate with pistachios and mint.
Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Resting time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Semolina pudding with mirabelle sauce recipe
Recipe type: xarchivex
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