Semolina Casserole with Apple-Pear Compote After Alfons Schuhbe

Semolina casserole

Bring the cow’s milk to the boil and stir in the semolina with a wooden spoon.

Add salt, butter and lemon flavoring and let it swell at low temperature for about 15 minutes, stirring occasionally.

Pour the semolina into a metal bowl and refrigerate.

Turn the oven on to 250 degrees Celsius and put in the fat pan or a large wide cooking pot , filled two fingers width with tap water.

Beat the egg whites until stiff, then gradually add the sugar and the bourbon vanilla sugar.

Mix the egg yolks and stir into the cooled semolina mixture. Fold in the snow loosely and evenly.

Brush 4 ramekins of 8 cm ø with germ oil and sprinkle with sugar.

Place the mixture so that the ramekins are both thirds full. Place the ramekins in the water bath. Reduce the oven temperature to 200 degrees Celsius, in this case the tap water must not boil on the plate. Steam for 20 minutes.

Embellish the casserole with orange peel, grated ginger and shaved nougat.

Apple and pear compote

Remove the skin from apples and pears, cut them in half, stone them and cut them lengthwise into wedges.

Caramelize half the sugar in a saucepan and toss the fruit slices briefly in it.

Extinguish with wine and add tap water. Add vanilla flavoring and the remaining sugar. Boil for 15 seconds

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