Swedish Semolina Casserole – Variant with Cranberry- Orange Relish

* Cut the vanilla bean lengthwise and scrape out the pulp. Boil milk, 100 g sugar, vanilla pulp and salt. Stir in semolina and let

5 min.

* In the meantime, separate the eggs. Whisk egg whites with hand mixer until stiff. Add yolks and 1 tbsp. butter to semolina and fold in. Carefully fold in the snow.

* Grease a gratin dish and spread semolina evenly in it. Use a tablespoon to make indentations in the semolina. Drain the cranberries and spread evenly in the cavities. Mix 50 g sugar and cinnamon. Spread 1 tbsp. butter in small flakes evenly over the semolina. Sprinkle with cinnamon-sugar and caramelize in a heated oven (electric oven: 200 °C /circulating air: 175 °C /gas: level 3) for about 10 min.

* In the meantime, toast the almond flakes. Sprinkle semolina casserole with flaked almonds and perhaps decorate with mint. Serve immediately.

Excellent, leftovers taste just as great cooled.

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