John Myers
Semolina Flammy
The perfect semolina flammy recipe with a picture and simple step-by-step instructions.
- 250 ml Milk
- 1 pinch Salt
- 25 g Sugar
- 50 g Soft wheat semolina
- 1 Egg yolk
- 2 tablespoon Milk
- 1 Vials Butter vanilla
- *****Rhabarberkompott*****
- 4 Poles Rhubarb
- 4 Poles Sugar brown
- Cranberries
- 1 tbsp Cornstarch
- Bring the milk with the pinch of salt and the sugar to the boil, stir in the semolina and simmer briefly.
- Mix the egg yolks with a little milk, add the butter vanilla and stir into the semolina.
- Now everything about 5. Let simmer for minutes on a low flame while stirring constantly –
- Rinse silicone molds or other dishes with cold, add the semolina and refrigerate.
- For the rhubarb compote, peel the rhubarb, cut into small pieces, sprinkle with brown sugar – set aside for the juice, set aside some juice to thicken
- Now cook the rhubarb until it is soft, add the cranberries, whisk the cornstarch with the rhubarb juice that was set aside and use it to bind the rhubarb – put everything in the fridge.
- Now remove the flammerie from the molds – place on a plate and add the cooled rhubarb compote. Good Appetite ;:-)
Facebook Comments