Semolina Slices with Gooseberry Compote

For the semolina slices, heat the milk, a quarter of the sugar and a pinch of salt in a saucepan. Add the semolina and simmer for 2-3 minutes. Leave to swell for 5 minutes on the switched-off stove. Butter a baking tray and spread the semolina mixture on it (about 1 cm high). Leave to cool.

In the meantime, prepare the gooseberry compote: Wash the gooseberries and drain in a large sieve. Bring the apple juice to the boil with the lemon zest and add the gooseberries. Simmer over low heat for about 5 minutes, stirring frequently. Remove the lemon peel. Add the locust bean gum to the compote and sweeten with honey to taste. Refrigerate.

Beat the egg with 1 tablespoon of water. Chop the nuts and rusk in a food processor.

Cut the semolina mixture into squares and loosen from the baking sheet with a kitchen friend. Pull the semolina squares through the egg, then roll in the nut and rusk mixture.

Heat fat in a frying pan and fry the semolina slices on both sides until golden brown.

Serve the semolina slices with the gooseberry compote.

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