Semolina Flummery with Rhubarb Grits


Rating: 2.00 / 5.00 (6 Votes)


Total time: 45 min

Ingredients:


















Instructions:

Flammeri

Bring the milk to the boil, sprinkle in the semolina in a leisurely manner and swell for 7 to 8 minutes, stirring several times. Fold in the salt, sugar, lemon zest and juice, saffron and yolks. Whip the egg whites until stiff and fold into the hot flummery. Sprinkle with a little sugar to prevent a skin from forming.

Pour the mixture into an ovenproof dish and cook in the microwave (or on the stove top) on speed 4 for about 4 minutes so that the egg white binds better. Keep stirring gently.

Grits

Clean the rhubarb, rinse and cut into pieces about 2 cm long. Cook with jam and water (juice). Add sugar, soaked gelatine, cassis and chopped bananas. Stir everything well and put in a baking dish to cool in the refrigerator form.

Tips: Add sugar carefully, as the jam may already be very sweet.

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