Semolina Stars

Prepare: Bring all ingredients up to and including pepper to a boil. Add semolina while stirring. Cook at low temperature, stirring occasionally, for about 10 minutes until thick. Cool slightly. Add egg and cheese. Spread about 2 cm thick on a cooled rinsed rectangular baking sheet, cool. Cut out stars with a cookie cutter dipped in cold water, place on a baking sheet lined with parchment paper.

Prepare: Warm semolina stars, covered with aluminum foil, in stove heated to 80 degrees for 30-45 min. Insert baking sheet under the pork tenderloin.

Tip: Freeze semolina leftovers, defrost and bake as gratin.

Can be prepared: Make semolina the day before, cut out stars, keep in refrigerator with lid closed.

The ideal festive menu to prepare for 4 people: – Avocado salad

– Fillet parcels with morel stuffing and semolina stars – Profiteroles de Noel – filled small oven chüechli

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