Sweet Apricot Casserole

Ingredients

• 600 ml milk (1.5% fat)
• 120 g spelt semolina
• Salt
• 20 g cocoa powder (2 tbsp)
• 2 tbsp Raw cane sugar
• 750 g apricots
• 5 g Butter (1 tsp)
• 3 eggs
• 5 g powdered sugar from raw cane sugar (1 tsp)

Instructions

1. 1.

   Bring milk to a boil in a pot. Add semolina, a pinch of salt, cocoa powder and sugar, then simmer over low heat while stirring for about 5 minutes until it thickens into a dense porridge. Remove from the heat and let cool.

2. 2.

   Meanwhile, blanch apricots in boiling water, shock them in cold water, peel, halve, pit, and reassemble.

3. 3.

   Grease a baking dish (22 x 22 cm) with butter. Separate egg yolks from whites. Whisk yolks with a whisk and fold into the semolina mixture.

4. 4.

   Beat egg whites until stiff peaks form, then gently fold them into the semolina mixture.

5. 5.

   Pour the semolina batter into the prepared dish and arrange the apricots on top. Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 35 minutes. Dust with powdered sugar before serving.