Semolina Pudding with Caramel and Apricot
- Fat (for the baking dish)
- 50 grams Whole grain cracker
- 700 grams jarred Apricot
- 2 tablespoons lemon juice
- 75 grams chopped Hazelnuts
- 60 grams sugar
- 250 milliliters milk
- 2 pinches salt
- 115 grams Semolina flour
- 4 eggs (separated)
- 40 grams butter
- 250 milliliters Whipped cream
- 25 grams Hazelnut leaf
- powdered sugar (for dusting)
Preheat the oven to 200°C (approximately 400°F).
Grease a baking dish with butter. Finely crumble biscuits with a rolling pin. Sprinkle the baking dish with 1 tablespoon of biscuit crumbs and set aside the rest.
Drain the apricots and collect the juice. Set aside five apricot halves. Place the remaining apricots, cut side down, in the baking dish. Sprinkle with lemon juice, half the chopped nuts, the remaining biscuit crumbs and 2 tablespoons sugar.
Bring Milk, 1 pinch of salt and 250 ml (approximately TK cup) apricot juice to a boil. Add semolina while stirring and simmer over low heat for 15 minutes.
Cream the egg yolks and butter until fluffy. Place the remaining sugar in a heavy pot and heat until the sugar begins to caramelize to golden yellow. Add cream, stirring constantly, until the caramel has completely liquefied. Gradually add the caramel cream into the egg yolk mixture. Stir in the remaining chopped nuts. Stir in the warm semolina.
Whisk the egg whites with a pinch of salt until stiff and fold into the semolina mixture. Evenly spread the semolina dough over the apricots. Slice the reserved apricot halves lengthwise into quarters and place on the batter. Sprinkle with the slivered hazelnuts.
Bake for 30 minutes. Dust with powdered sugar and serve immediately.