Semolina Casserole with Nuts and Apricots
Baking and Desserts | World cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
6
Description
Semolina casserole with nuts and apricots
Ingredients
- Milk - 17 fl oz
- Semolina - 3.5 oz
- Walnuts - 2.3 oz
- Sugar - 1.8 oz
- Butter - 0.5 oz
- Farm fresh eggs - 2 pieces
- Vanillin - a pinch
- Canned Peaches - 1 can
- Salt - ¼ teaspoon
- Powdered Sugar - 2 tablespoons
- Breadcrumbs - 1 tablespoon
Step by Step guide
Step 1
Pour 400 ml of milk into a saucepan, bring to a boil, add salt and vanillin; while stirring constantly, gradually add semolina and cook on low heat until a thick porridge forms. Let it cool under a lid.
Step 2
Toast the walnuts in butter and chop them.
Step 3
Separate the egg yolks from the whites. Whisk the yolks with sugar until white, and beat the egg whites until frothy.
Step 4
Grease a baking dish with butter and sprinkle with breadcrumbs.
Step 5
Gently mix the porridge, walnuts, yolks, and whites. Pour the mixture into the dish and arrange the apricots on top.
Step 6
Pour the remaining 100 ml of milk into a small saucepan, bring to a boil, and skim off the foam, randomly placing it over the porridge with apricots.
Step 7
Sprinkle the finished dish with powdered sugar, place it in the oven, and bake until golden brown.
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