Cherry groats with semolina foam and mirabelles

Name: Cherry groats with semolina foam and mirabelles
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 glass (370 ml; drained 185 g) Sour cherries; 2 TABLESPOONS Sugar; 3 TABLESPOONS Lemon juice; 1/2 pack Gelin; 8 Mirabelle plums from the glass; 1/4 l Milk; 20 g Semolina; 1 package Vanillin sugar; 1 Egg; 2 TABLESPOONS chopped almonds; 7-10 Tbsp Oil; 7-10 Tbsp fresh fruit

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 glass (370 ml; drained 185 g) Sour cherries
2 TABLESPOONS Sugar
3 TABLESPOONS Lemon juice
1/2 pack Gelin
8 Mirabelle plums from the glass
1/4 l Milk
20 g Semolina
1 package Vanillin sugar
1 Egg
2 TABLESPOONS chopped almonds
7-10 Tbsp Oil
7-10 Tbsp fresh fruit

Directions

1
Place the cherries (except for some fruits for decoration) in a bowl with the juice. Stir in 1 tablespoon of sugar, lemon juice and gel. Put one mirabelle in each glass. Fill the cherry jelly on top and chill. Meanwhile bring milk to the boil.
2
Stir in semolina and vanilla sugar. Let it swell at low heat while stirring several times. Separate egg. Remove semolina from the stove. Stir in egg yolk and let it cool down a bit. Beat the egg white until stiff and fold into the semolina. Fill semolina foam onto the cherry groats. Pour almonds and remaining sugar into a pan without fat and let it caramelize while stirring. Leave to cool on a lightly oiled plate, crumble. Decorate dessert with remaining cherries and halved mirabelles.
3
Beat the egg white until stiff and fold into the semolina. Fill semolina foam onto the cherry groats. Pour almonds and remaining sugar into a pan without fat and let it caramelize while stirring. Leave to cool on a lightly oiled plate, crumble. Decorate dessert with remaining cherries and halved mirabelles. Sprinkle with almond brittle. Decorate with fresh fruit if desired.
4
Plate: Schumann