John Myers
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Mascarpone Semolina Cream with Apple Compote
The perfect mascarpone semolina cream with apple compote recipe with a picture and simple step-by-step instructions.
- 1 liter Milk
- 100 g Semolina
- 50 g Sugar
- 1 pinch Salt
- 250 g Mascarpone
- 6 piece Apple Breaburn
- 1 packet Vanilla sugar
- 2 tablespoon Sugar
- 1 Splash Orange juice
Apple compote
- Peel and core the apples. Now cut the apples into eighths and cut them into small pieces. Put the chopped apples with the vanilla sugar and normal sugar in the pan. Add a splash of Capri-Sonne or orange juice and bring to the boil while stirring. Let simmer on a low flame until the apple has almost crumbled and only a few pieces can be seen.
Mascarpone cream
- Bring the milk to the boil with a pinch of salt. Sprinkle in the semolina and cook to a porridge for approx. 20 minutes. Don’t forget to stir and add the sugar. Remove from heat, add the mascarpone and stir until the mascarpone has melted. Pour the cooled compote into the jar and distribute the still warm cream over the compote.
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