Semolina dessert with apricot sauce
4 servings; 1 serving
250 ml milk
½ lemon's grated zest
4 tbsp semolina
2 tsp sugar
a few drops of liquid sugar substitute
200 g canned apricots
a few drops of rum flavoring
2 tbsp breadcrumbs
2 tsp oil
few leaves of melissa
Flavor milk with salt and lemon zest, heat until boiling, pour semolina in thin stream and allow to simmer in low heat for 10 minutes. Flavor semolina porridge with sugar, pour into low dish, cover with foil and leave to cool off.
For sauce cut 2 halves of apricots into slices. Puree rest of apricots, and add into juice. Flavor with rum flavoring and sugar substitute.
Cut cooled semolina porridge into slices.
Whisk egg. Turn porridge slices first in egg and then in breadcrumbs, and fry in hot oil until golden brown.
Serve with apricot sauce and apricot slices. Decorate with melissa leaves.
Photo: Priit Palomets
Food prepared by: Juhan Heinsalu, chef of restaurant Aed