Tipp: Wähle im Druckdialog als Drucker „Als PDF speichern“, um das Rezept als PDF zu sichern. Am Handy: Teilen → Drucken → als PDF sichern.
Semolina Flummery with Roasted Plum Compote
Based on a recipe by Alfons Schuhbeck
Zutaten
- 2 egg yolks
- 4 tbsp sugar
- 3 leaves white gelatin
- 0.5 vanilla bean
- 250 ml milk
- 200 g heavy cream
- 1 pinch lemon zest
- 1 pinch orange zest
- 1 pinch grated ginger
- 40 g durum wheat or soft wheat semolina
- 1 tsp rum
- 1 tbsp orange liqueur, e.g. Grand Marnier
- 1 egg white
- salt
For the roasted plum compote
- 600 g yellow plums, or apricots, nectarines, etc.
- 80 g sugar
- 1 lemon
- 1 cinnamon stick
- 0.5 vanilla bean
Nutrition per serving, approx.: 479 kcal8 g protein62 g carbs20 g fat3 g fiber
Estimates, calculated from the ingredients.
Zubereitung
- Beat 2 egg yolks with 1 tbsp sugar until pale and fluffy.
- Soak 3 leaves white gelatin in cold water.
- Slit 0.5 vanilla bean lengthwise.
- Carefully bring 250 ml milk with 2 tbsp sugar, 1 pinch lemon zest, 1 pinch orange zest, 1 pinch grated ginger and the vanilla bean to a brief boil in a saucepan.
- Stir in 40 g durum wheat or soft wheat semolina and cook over low heat for 3 - 5 minutes into a semolina pudding, stirring constantly.
- Take off the heat and remove the vanilla bean.
- Gradually stir the still-warm semolina pudding into the beaten egg yolks.
- Squeeze the gelatin out very well and add it. Stir until the gelatin has completely dissolved.
- Stir in 1 tsp rum and 1 tbsp orange liqueur and let cool to room temperature.
- Beat 1 egg white with 1 pinch of salt and 1 tbsp sugar to stiff peaks.
- Whip the 200 g heavy cream to soft peaks and gently combine with the beaten egg white.
- Fold the mixture into the semolina pudding and fill into 4 small molds (approx. 120 ml).
- Cover and refrigerate for at least 2 hours.
- Pit 600 g yellow plums and cut them into even pieces.
- Mix with 80 g sugar, the juice of 1 lemon, 1 cinnamon stick and 0.5 vanilla bean, put in a large baking dish and let steep for 30 minutes.
- Preheat the oven to 180 °C (350 °F), conventional oven (top and bottom heat).
- Cook the plums on the middle rack for 12 - 15 minutes until soft, stirring frequently.
- Take the roasted plum compote out of the oven and let it cool until lukewarm. Remove the cinnamon and the vanilla bean.
- Arrange the semolina flummery with the roasted plum compote and enjoy.
Tipps
- For the compote, I always use seasonal fruit. Apricots, nectarines, etc. are also very tasty.
- If you like, you can turn the semolina flummery out of the mold. To do this, carefully hold the mold in hot water almost up to the rim for a few seconds and turn it out with the help of a plate.
- Semolina flummery is also perfect for a buffet. Simply double or triple the semolina mixture, put it in a large bowl and chill for at least 3-4 hours.
- The original recipe comes from the cookbook "Meine bayerische Küche" (My Bavarian Cuisine) by Alfons Schuhbeck.
- Storage: Keep the pudding and plum compote separately in the fridge for 2–3 days, and freeze only the compote.
Rezept von Homemadestuffwww.homemadestuff.blog