Caramelized Semolina Casserole with Apricots

Grease a gratin dish well. Crumble the rusks. Take 1 to 2 tablespoons of it and sprinkle the form with it. Drain the apricots in a sieve, reserving the juice.

Spread apricot halves evenly on the bottom of the mold, sprinkle with juice of one lemon. Sprinkle with half of the chopped nuts, the remaining rusk crumbs and about 2 tsp of sugar.

Boil milk, 1 pinch of salt and one eighth l of apricot juice. Add semolina and let it swell for 15 minutes at low temperature while stirring. In the meantime, beat egg yolks and butter until creamy.

Heap remaining sugar in the center of a saucepan, heat gently. When sugar caramelizes, add whipping cream, stirring constantly.

Simmer until the caramel has liquefied. gradually whisk the caramel cream into the egg yolk mixture.

Stir in the remaining chopped nuts and stir everything together into the still warm semolina. Whip the egg whites with a pinch of salt to stiff peaks, fold into the semolina and fill onto the apricots, smoothing. Sprinkle with hazelnut flakes.

Bake the casserole on the middle shelf of the oven at 200 °C for about half an hour. Dust with powdered sugar and bring to the table on the spot.

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