Semolina Pancake with Applesauce

For the semolina pancake with apple sauce, preheat the oven to 180° C.

For the semolina pancake, blanch the raisins in boiling water. Then pour rum over them and let them infuse for a while. Cut off fine strips of lemon peel (zests).

Boil the milk, add the semolina and let it swell. Add eggs, salt, vanilla sugar, a pinch of sugar, rum raisins and lemon zest. Fry the pancake in butter, let the mixture cool and tear it into pieces.

Brush an ovenproof dish with 60 grams of melted butter. Bake the semolina pancake in the oven for 20 minutes to half an hour until it takes on color.

Chop the walnuts.

When the semolina pancake has cooled down a bit, loosen it up a few times with a spoon. Sprinkle with powdered sugar and walnuts before serving.

For the applesauce, squeeze the lemon. Cut bread rolls into small pieces.

Peel and stone apples and cut into thin slices. Immediately sprinkle with the juice of one lemon and cover with the wine.

Cook bread and apple slices with cinnamon powder in a saucepan over medium heat until soft. Remove from heat and strain through a sieve (dilute with a little water if needed). Add sugar and butter and heat slowly, stirring throughout – but do not bring to a boil!

Serve the semolina pancake with applesauce.

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