Warm semolina pudding and apples
Instructions
Peel the apples, cut them into very thin slices, put them to soak with 2 tablespoons sugar, cinnamon, lemon juice, for about twenty minutes.
In a pudding mold with a capacity of approximately 2 and a half liters (without central hole) put 3 tablespoons sugar with 2 tablespoons water, and let it caramelize over low heat turning the mold for roles at the walls.
Then heat the remaining milk with the sugar, vanilla, butter and a pinch of salt.
When taking the boil, pour in the semolina rain mixing with care and cook for about 10 minutes.
Remove from heat, let cool, add apples, raisins found in liqueur, egg yolks, and last the egg whites very firm.
Pour the mixture into the mold, caramel and cook in a Bain-Marie at 200 degrees for about 1 hour.
Served warm.
Ingredients and dosing for 6 persons
- 150 g of sugar
- 140 g of semolina
- 4 hardboiled and perfumed apples
- 1 pinch of cinnamon powder
- 2 tablespoons of sultanas
- 1 dram of brandy
- 4 eggs
- 150 cl of milk
- 50 g of butter
- 1 sachet of vanillin
- 1 pinch of salt
- Lemon juice