Junior chef
Utensils
Apron
baking paper
Bowl
Cooking spoon
Cutter
For a flan tin approx. 30 cm in diameter
Frying pan
Measuring cup
Pan
Paring knife
Peeler
Sieve
Tablespoon
Timer
Cutting board
Kitchen scales
Spatula
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Grease the tray with butter.
Semolina
Halve the vanilla pod lengthwise, scrape out the seeds, place both in the pan with the milk, bring to the boil. Add the semolina, simmer for approx. 3 mins. over a low heat, stirring constantly to form a thick paste. Remove the pan from the heat. Add the sugar and salt, mix in. Remove the vanilla pod. Transfer the semolina to the prepared tray, leave to cool.
Flowers
Turn the semolina out onto a chopping board, cut out shapes (e.g. flowers, approx. 5 cm in diameter). Press the remainder of the semolina back together, smooth down with a spatula, cut out more flowers.
To fry
Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the flowers in batches for approx. 3 mins. on each side. Remove, keep warm.
Pears
Halve and core the pears, cut into approx. 1 cm pieces. Place the butter in a pan, heat up. Add the pears, cook briefly. Add the pear syrup and cranberries, cover and simmer for approx. 10 mins. until just soft.
To serve
Serve the semolina flowers with the pears, dust with the icing sugar.
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