John Myers
Marzipan – Almond – Semolina Dumplings …
The perfect marzipan – almond – semolina dumplings … recipe with a picture and simple step-by-step instructions.
- 25 g Marzipan raw mass
- 200 Milliliters Milk
- 30 g Ground almonds
- 1 Tablespoon (level) Sugar
- 1 teaspoon Butter
- 60 g Durum wheat semolina
- 1 Egg
- Salt
- 20 g Butter
- 125 Milliliters Dry red wine
- 1 tablespoon Sugar
- 0,5 Cinnamon stick
- 1 Star anise
- 2 Cloves
- 1 teaspoon Food starch
- 25 Milliliters Dry red wine
- 2 tablespoon Chopped almonds
- Powdered sugar
- Coarsely grate the marzipan. Bring the milk with marzipan, almonds, sugar and butter to the boil while stirring. Sprinkle in the semolina and stir until the mixture loosens from the bottom of the pan. Allow to cool slightly. Stir in the egg.
- Bring lightly salted water to a boil. Cut off lobes from the semolina with a damp spoon. Pour into the boiling water and let it steep for about 10 minutes at low heat. Take the cams out of the pot and let them drain.
- Melt the butter in a crucible. Let the cams brown in it.
- Bring the red wine to the boil with sugar and the spices. Remove from heat and let steep for 10 minutes. Remove the spices (if necessary keep as decoration).
- Mix the cornstarch with the red wine until smooth. Heat the mulled wine. Add the mixed cornstarch to the mulled wine. Bring to the boil briefly while stirring. Take off the stove and let cool down a bit.
- Toast the almonds in a pan without fat.
- Place mulled wine on a plate as a mirror. Arrange the cams on it. Sprinkle with the almonds and dust with powdered sugar.
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