John Myers
Contents
show
Casserole: Plum Spritz with Marzipan-vanilla Sauce
The perfect casserole: plum spritz with marzipan-vanilla sauce recipe with a picture and simple step-by-step instructions.
the casserole
- 600 g Fresh plums
- 2 piece Bun old
- 2 Discs Rye bread or black bread
- 50 g Marzipan raw mass
- 2 piece Free range eggs
- 50 g Semolina
- 125 ml Milk
- 50 g Sugar
- 1 pinch Salt
- 10 g Butter
- Butter for the mold
the sauce
- 20 g Butter
- 1 tablespoon Cornstarch
- 250 ml Milk
- 2 tablespoon Sugar
- 50 g Marzipan raw mass
- 1 piece Vanilla pod (pulp only)
- 1 pinch Salt
the casserole
- Cut the rolls and bread into very fine slices / strips and place in a bowl. Pour lukewarm milk over it and knead very well with the eggs, sugar, marzipan (cut into small pieces), semolina and salt – preferably with your hands.
- Let the dough sit for half an hour. During this time, stone and cut the plums into eighths.
- Brush a baking dish with butter.
- Mix the cut fruit into the batter and pour the mixture into the greased baking dish. Cover with flakes of butter and cover.
- Bake the casserole in the preheated oven at 180 degrees for about 30 minutes, then remove the lid and bake for another 15 minutes until a nice crust has formed.
the sauce
- Melt the butter in a saucepan, stir in the cornstarch and add milk. Add the vanilla pulp, sugar, salt and the chopped marzipan and stir thoroughly with the blender so that there are no more marzipan lumps. Caution: start lightly!
- Distribute the casserole on preheated plates and serve with the sauce.
Facebook Comments