Apricot Gratin Casserole

Bring the milk to the boil in a saucepan with a pinch of salt. Sprinkle in the semolina, stir and swell over low heat. Cool down a bit.

Grind the tofu. Separate the eggs. Mix 20 grams of fat, egg yolk and honey until creamy and add the semolina by the tablespoon. Fold in the tofu. Whip the egg whites until stiff and fold in.

Grease an ovenproof dish. Pour in half of the semolina mixture.

Drain the apricots. Place half of the fruit on the semolina. Cut the remaining apricots into quarters and place on top. Sprinkle with almond flakes. Put remaining fat in flakes on top.

Bake in oven (electric stove: 200 °C /

gas stove: level 3) for about 40 minutes.

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