Preparation for dessert - CHICORY-HAZELNUT semolina cake

A new way to consume legumes: 300g sachet containing the dry ingredients to prepare 10 portions of semolina or semolina pudding. "An original recipe with broad bean semolina, combining the comforting warmth of roasted hazelnut and chicory, for a delicious treat, delicately perfumed and full of character." Preparation instructions for semolina pudding: Pour 1200 ml of milk (for an intense hazelnut flavor, we recommend hazelnut milk) into a saucepan and bring to a simmer. Add the contents of the package gradually while stirring with a whisk. Cook over low heat, stirring constantly for 4 minutes. Divide the semolina pudding into ramekins. For a creamy, dessert-like result, let cool or cool and serve immediately. For a firmer result, refrigerate for at least 6 hours before removing from the mold. Preparation instructions for semolina pudding: Preheat the oven to 160°C (320°F). Pour 1 L of milk (for an intense hazelnut flavor, we recommend hazelnut milk) into a saucepan and bring to a simmer. Add the contents of the package gradually while stirring with a whisk. Cook over low heat, stirring constantly for 4 minutes. Off Heat the heat, add 3 eggs and 2 tablespoons of wheat flour. Beat vigorously. Pour the batter into a pre-oiled springform pan. Bake for approximately 35 minutes. Let cool before removing from the pan. Nutritional values per 100g of product prepared with semi-skimmed cow's milk: Energy: 466 kJ / 111 kcal Fat 1.8g Of which saturates 0g Carbohydrates 17g Of which sugars 8.7g Dietary fiber 2g Protein 5.9g Salt <0.1g. Nutriscore B, calculated on the prepared product, in accordance with the new version adopted on March 14, 2025. Product NOT certified organic but a maximum of organic ingredients inside!