Semolina casserole with mandarins
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
16 pieces
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Dutch Oven
Ingredients
• 500 g curd
• 100g sugar
• 1 pack of vanilla sugar
• 50g butter
• 2 eggs
• 125 g durum wheat semolina
• 1 packet of baking powder
• 1 cup of cream
• Lemon juice
• 1 pinch of salt
• 200 g fresh fruit of your choice and in season – OR frozen fruit, fruit
from the jar or can
Dutch ovens and accessories are available in the FIRE&FOOD shop!
Spices available in the shop!
preparation
➊ Separate the eggs and beat the egg whites with the whisk of the mixer until stiff and set aside. Also use the whisk to beat the soft butter with the sugar and vanilla sugar until fluffy. Gradually stir in the two egg yolks. Then stir in the quark, the durum wheat semolina and a dash of lemon juice to form a creamy mixture. Now briefly fold the beaten egg whites into the quark mixture so that the beaten egg whites remain stable.
➋ Butter the 12cm Dutch oven and distribute the quark mixture evenly in the pot.
➌ Distribute the fruit – in our case we used mandarins – on top.
➍ Distribute 18 prepared barbecue briquettes on the lid and 9 under the bottom of the pot. Bake for about 45 minutes until the semolina casserole is a lovely golden brown.
TIP: Depending on the fruit you choose, chocolate sauce, vanilla sauce or fruit sauce go very well with it. You can also add sliced almonds as a topping before baking the casserole.
Recipe by Marion Fetscher
Marion Fetscher is a passionate griller and, together with her husband Elmar Fetscher, founded Europe's largest BBQ magazine FIRE&FOOD in 2002. It doesn't always have to be hearty, even those with a sweet tooth will get their money's worth when cooking outdoors with a Dutch oven! Whether as a filling soul warmer or as a dessert after a successful barbecue - sweet stuff is simply delicious!
Recipe from FIRE&FOOD issue 01/2022
