Cherry cold dish with semolina dumpling

Name: Cherry cold dish with semolina dumpling
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Sweet cherries; 1-2 TABLESPOONS Cornstarch; 1 l Cherry nectar; 2 TABLESPOONS Sugar; 1 package Vanillin sugar; 1 piece(s) Lemon peel; 1/8 l Milk; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 65 g Semolina; 1 Egg

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Sweet cherries
1-2 TABLESPOONS Cornstarch
1 l Cherry nectar
2 TABLESPOONS Sugar
1 package Vanillin sugar
1 piece(s) Lemon peel
1/8 l Milk
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
1 TEASPOON Sugar
65 g Semolina
1 Egg

Directions

1
Wash and clean the cherries, dab dry and stone them. Stir starch and 3 tablespoons of cherry nectar until smooth. Put the cherries and the remaining nectar in a pot. Add sugar, vanillin sugar and lemon peel. Bring to the boil and stir in the mixed starch. Cook at low heat for about 3 minutes.
2
Remove lemon peel and let the soup cool down. For the dumplings bring milk, fat, salt and sugar to the boil. Sprinkle in semolina and stir until the semolina separates from the bottom of the pot as a dumpling. Let it cool down a bit and stir in the egg. Use two moistened teaspoons to make small cams out of the mixture and cook in lightly boiling water until they rise to the surface.
3
Glass: Pitch & Kunte