Recipe with FRUCHTSTOFF

Apricot Semolina Slices with Almonds

FRUCHTSTOFF Apricot provides a fruity layer that contrasts beautifully with the creamy semolina mixture. A simple dessert that's easy to prepare ahead of…

⏱ Prep 20 min · Cook/bake time 10 min · Total 30 min · 6 servings

Ingredients

• 750 ml milk
• 120 g fine semolina
• 3 tbsp sugar
• 1 sachet vanilla sugar
• 1 pinch of salt
• 1 jar FRUCHTSTOFF Apricot (200 g)
• 40 g flaked almonds
• 1 tbsp butter

Method

1. Bring the milk to the boil in a saucepan with sugar, vanilla sugar and salt.
2. Sprinkle in the semolina while stirring and let it swell over gentle heat for about 3 minutes, stirring continuously.
3. Toast the flaked almonds in a pan with the butter until golden brown, then set aside.
4. Rinse a shallow dish with cold water, fill with half the semolina mixture and smooth it out.
5. Briefly stir FRUCHTSTOFF Apricot until smooth and spread it as a layer over the semolina, then cover with the remaining semolina.
6. Chill for at least 2 hours, then cut into slices and sprinkle with the toasted almonds.

Nutritional values per serving (approx.): 285 kcal · Fat 10 g · Carbohydrates 40 g · Protein 8 g

Tip: If you like, add an extra dollop of FRUCHTSTOFF Apricot on top just before serving.

Fruit spread used: View FRUCHTSTOFF Apricot in the shop →

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