Cherry cold dish with semolina dumpling

Name: Cherry cold dish with semolina dumpling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Sour cherries; 1 Cinnamon stick; 7-10 Tbsp thinly peeled rind of 1/2 untreated lemon; 100 g + 1 teaspoon sugar; 30 g Cornstarch; 1/8 l Milk; 10 g Butter or margarine; 1 pinch Salt; 65 g Durum wheat semolina; 1 egg (size M); 7-10 Tbsp Lemon balm

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Sour cherries
1 Cinnamon stick
7-10 Tbsp thinly peeled rind of 1/2 untreated lemon
100 g + 1 teaspoon sugar
30 g Cornstarch
1/8 l Milk
10 g Butter or margarine
1 pinch Salt
65 g Durum wheat semolina
1 egg (size M)
7-10 Tbsp Lemon balm

Directions

1
De-stem, wash and stone the cherries. Boil up the cherries, cinnamon stick, lemon peel, 100 g sugar and 1 litre water. Simmer for 3-4 minutes at low heat. Stir the starch in a little cold water until smooth and bind the cherries with it.
2
Season again with sugar to taste. Chill the cherry peel. Bring milk, fat, salt and 1 teaspoon of sugar to the boil. Sprinkle in semolina while stirring and continue stirring for 1 minute. Remove semolina from the stove.
3
Separate the egg. Stir the egg yolk into the semolina. Beat egg white until stiff, fold in. Bring slightly salted water to the boil. Use 2 teaspoons of the semolina mixture to cut off small dumplings. Add to the water and let it simmer at low heat for about 10 minutes.
4
Remove the cinnamon stick and lemon peel from the cold peel. Arrange the cherry cold dish with the semolina dumplings and serve decorated with lemon balm.