Semolina Casserole with Apricot Compote

For the semolina casserole with apricot compote, heat milk with coconut blossom sugar, slowly drizzle semolina into the boiling milk and stir with a whisk, boil for about a minute – the mixture should not burn.

Then cover the pot and remove from heat. Let cool for about 2 hours.

Strain the apricot compote and reserve the liquid. Then mix the very firm semolina mixture with the egg yolks and the apricot compote liquid. Grease a baking dish.

Beat the beaten egg whites until firm, add the sugar and beat. Fold the beaten egg whites into the semolina mixture. Spread half of the mixture into the baking dish, spread the compote apricots on top and about half of the cinnamon sugar.

Spread the second half of the semolina mixture on top and sprinkle the remaining cinnamon sugar on top. Bake in the oven at 160 degrees for about 1 hour. Serve the semolina casserole with apricot compote hot.

Preparation Tip:

Refine the semolina casserole with apricot compote with a little vanilla and sprinkle with chopped almonds.

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