Cherry compote with semolina pudding

Name: Cherry compote with semolina pudding
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 glass (360 ml ; poids égoutté 185 g) Cerises acides; 2 TABLESPOONS Sugar; 7-10 Tbsp peeled rind of 1 untreated lemon; 1 stick of cinnamon; 1 TABLESPOON Cornstarch; 1 egg (size M); 1 pack of Base mix for semolina flummery; 1/2 l Milk; 15 g chopped almonds; 10 g Chocolate decor Flocinos (plain)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 glass (360 ml ; poids égoutté 185 g) Cerises acides
2 TABLESPOONS Sugar
7-10 Tbsp peeled rind of 1 untreated lemon
1 stick of cinnamon
1 TABLESPOON Cornstarch
1 egg (size M)
1 pack of Base mix for semolina flummery
1/2 l Milk
15 g chopped almonds
10 g Chocolate decor Flocinos (plain)

Directions

1
Bring cherries, sugar, lemon peel and cinnamon to the boil. Stir cornflour and a little cold water until smooth, stir into the cherries and bring to the boil again briefly. Remove lemon peel and cinnamon stick. Let the compote cool down a bit and divide it into 4 dessert glasses. Separate the egg. Beat egg white until stiff. Mix semolina powder, some milk and egg yolk in a pot until smooth.
2
Add the rest of the milk and bring to the boil while stirring. Cook over low heat for about 1 minute while stirring. Add the egg white and bring to the boil again briefly. Spread semolina pudding on the stewed cherries and refrigerate for about 1 hour. In the meantime roast the almonds in a dry pan until golden brown. Sprinkle dessert with almonds and chocolate rolls shortly before serving