Spelt semolina and apricot casserole

Ingredients for 2 servings:

• 1 can apricot(s) (425 ml)
• 25 g sugar
• 750 ml milk
• 1 pinch of salt
• 1 lemon(s) (organic)
• 125 g semolina (spelt)
• 20 g butter
• 40 g sugar
• 2 eggs, separated
• 1 tsp vanilla sugar
• 1 pinch of salt
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

Budget-friendly recipe – but still delicious

Drain the apricots, dice them, and cook half of them with 25g of sugar, a pinch of salt, and 60ml of juice for about 10-15 minutes until creamy. Grate the zest of 3/4 of a lemon and squeeze the juice of 1/2 a lemon. Add the lemon juice to the cooked apricots. Bring the milk to a boil, sprinkle in the semolina and sugar, remove from the heat, and let it swell for 10 minutes. Stir in the butter. Chill the egg whites with a pinch of salt. Let the porridge cool for about 30 minutes. Then beat the egg yolks with the vanilla sugar until creamy, then add to the semolina porridge along with the lemon zest. Beat the eggs until stiff peaks and carefully fold the beaten egg whites into the porridge. Preheat the oven to 180°C (fan oven). Grease a baking dish and fill with half of the semolina porridge. Then add the cooked apricots. Spread the remaining semolina pudding on top and scatter the remaining apricot cubes over the top. Bake for about 30-40 minutes. If the casserole starts to brown too quickly, cover with aluminum foil (shiny side up).