Semolina Pudding
Nutritional values
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 27.2 μg | (60 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 605 mg | (15 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 208 mg | |||
| Complete sugar | 54 g |
Ingredients
- Ingredients
- 500 milliliters milk
- salt
- 75 grams Semolina flour
- 250 grams Quark
- 3 eggs
- 70 grams sugar
- 1 pinch Vanilla sugar
- 1 tsp grated Lemon peel
- 1 Tbsp lemon juice
- 3 Tbsps butter
- 30 grams ground Hazelnuts
- In addition
- 1 Apple
- 3 Plum
- 150 grams Raspberries
- 2 Tbsps lemon juice
- ⅛ l water
- 3 Tbsps sugar
Preparation steps
Bring milk with a pinch of salt to a boil, gradually add semolina and let swell on low heat, stirring, for about 5 minutes. Remove from heat and let cool.
Separate eggs. Combine quark, egg yolks, sugar, vanilla sugar, lemon zest and juice in a bowl. Whisk everything with an electric hand mixer and add semolina mixture. Beat egg whites until stiff and fold into quark mixture. Pour batter into a buttered baking dish and bake in a preheated oven at 180°C (approximately 350°F) for 50-60 minutes.
Rinse plums, halve and pit, cut into wedges. Rinse apple, quarter and core, slice into thin slices. Clean raspeberries. Combine water with lemon juice and sugar, bring to a boil. Add fruit and simmer to a compote.
Place gratin into preheated bowls, sprinkle with hazelnuts and drizzle with compote. If desired, serve compote separately.
