Gnocchis de semoule au coulis de carotte



1 brick of carrot soup + 15 g (0,033 lbs) semolina + 1 egg yolk 2 ½ cups ½ skimmed milk + 1 tbsp light fleurette + 1 tbsp yogurt 1 knob of butter + pinch of nutmeg + pinch of salt + 1 tbsp grated cheese



* Preheat the oven thermostat 5 (180°-358).

* Pour the milk into the bowl, heat for 6 mins at 100°-212 speed 1. Add semolina and program 10 mins 90°-202 speed 2. Add fleurette, grated cheese, yolk of beaten egg, pinch of nutmeg, salt and mix 6 sec turbo.

* Pour the mixture into a buttered gratin dish and bake for 20 minutes in a bain-marie in the oven, take out and let cool.

* Warm up the brick of carrot soup mixed with 1 tbsp of yogurt.

* Turn out the semolina cream then cut out small shapes of gnocchi with 1 CC.


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