Gooseberry Semolina Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 liter ½ milk
- 1 vanilla pod (s)
- 1 pinch (s) salt
- 80 g semolina
- 100 g butter
- 65 g suar
- 3 egg yolks
- 1 teaspoon Baking powder
- 3 egg whites
- 1 glass gooseberries
- 2 tablespoon breadcrumbs
- 1 tablespoon butter
- 5 tablespoon hazelnuts, chopped (alternatively almond leaves)
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Bring the milk with the vanilla pod and a pinch of salt to the boil. Sprinkle in the semolina while stirring, soak and let cool.
- Beat the butter and sugar until frothy and add the egg yolks. Stir in the cooled semolina, tablespoon at a time. Beat egg whites until stiff. Finally, fold in the baking powder, egg whites and drained gooseberries (save the juice).
- Sprinkle a greased baking dish with breadcrumbs and pour in the mixture. Sprinkle with flakes of butter, sprinkle with hazelnuts or flaked almonds.
- Bake in a preheated oven at 200 ° C for about 40 minutes.
- Serve with vanilla sauce or gooseberry juice.
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