For the apple semolina casserole, bring the milk to a boil, add the butter, salt, sugar, vanilla sugar and semolina, stirring constantly. Swell at low temperature for about 10 minutes and then let cool. Soak raisins in lukewarm water.
Peel apples and cut into fine slices. Add juice and some lemon zest, white wine and a pinch of cinnamon. Add the raisins soaked in water.
Whip the egg whites into snow. Stir into the semolina together with the whipped cream and egg yolks. Mix with the prepared apples and pour into a buttered ovenproof dish.
Bake the apple semolina casserole in the oven at 180 °C (gas mark 2) for about 40 minutes. Sprinkle with cinnamon sugar and serve warm.
Preparation Tip:
Apple semolina casserole tastes great with compote!
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