Cold dish with vanilla semolina dumplings

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the currants and cherries and drain well. Pluck the currants from the stems. Stone the cherries. Dip nectarines briefly in boiling water, rinse with cold water and peel the skin.

2. 2

   Halve the nectarines, remove the stone and cut the flesh into pieces. Wash the lemon, cut the peel thinly and squeeze the juice. Boil up the currant juice, lemon juice and peel, cinnamon stick and 75 g sugar.

3. 3

   Stir starch with a little water until smooth and stir into the boiling juice. Bring to the boil again briefly. Remove the cinnamon stick and lemon peel and add the fruit to the hot soup. Let it cool down.

4. 4

   For the semolina dumplings, bring milk, fat, vanillin sugar and remaining sugar to the boil in a saucepan. Stir in the semolina and let it swell on the hot stove while stirring until the mixture dissolves from the bottom of the pot as a dumpling.

5. 5

   Let it cool down a little. Whisk the egg and stir in. Bring water with a little salt to the boil. Form 12-15 small dumplings with two moistened tablespoons and let them simmer in the hot water for about 5 minutes.

6. 6

   Remove with a skimmer and allow to drain. Roast the flaked almonds in a dry pan until golden brown. Arrange the cold dish in deep plates and add the semolina dumplings to the soup. Serve sprinkled with flaked almonds.