John Myers
Contents
show
Ingredients
- 0,25 L Milk
- 110 g Durum wheat semolina
- 1 Fresh pineapple approx. 1.5 kg
- 50 g Chopped almonds
- 1 Egg
- 3 tbsp Sugar
- Salt
- 50 g Ground almonds
- Clarified butter
- 250 g Quark
- 1 packet Vanilla sugar
- 1 tbsp Rum
- Sugar, milk
Instructions
- Bring the milk to the boil, pour over 60 grams of semolina and let it swell.
- In the meantime, peel the pineapple, cut into rings and cut out the stalk. Roast the chopped almonds in a pan without fat until golden yellow.
- Mix the egg with sugar and a pinch of salt until foamy and stir into the semolina mass with the ground almonds.
- Turn the pineapple slices one after the other in the remaining semolina, roll them in the semolina dough, allowing the excess amount of dough to drain off. Then bake the slices in hot clarified butter on each side for about 2 minutes until golden brown and place on kitchen paper to drain.
- Mix the quark with vanilla sugar, sugar, rum and milk to a creamy mass and serve with the pineapple slices sprinkled with the toasted almonds.
Nutrition
Serving: 100gCalories: 123kcalCarbohydrates: 16.8gProtein: 6.2gFat: 2.3g
