Flummery with cherry compote

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 175 ml low-fat milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp grated rind of
  • 1 untreated lemon
  • 30 g Semolina
  • 1/2-1 TEASPOON Sugar
  • 1 fresh protein (Gr. M)
  • 1 glass (370 ml) Cherries
  • 1 TEASPOON Cornstarch
  • 7-10 Tbsp lemon balm and
  • 7-10 Tbsp with cinnamon

Directions

  1. 1

    Bring milk, 1 pinch of salt and lemon zest to the boil. Sprinkle in semolina while stirring. Let it swell for about 5 minutes at low heat. Stir in sugar. Take the pot off the stove

  2. 2

    Beat the egg white and 1 pinch of salt until stiff. Fold the beaten egg white into the hot semolina. Let the flummery cool down if necessary

  3. 3

    Drain the cherries, collect the juice. Stir starch and 3 tbsp. juice until smooth. Boil up the rest of the juice and cinnamon. Stir in the starch, bring to the boil and simmer for about 1 minute while stirring. Fold in cherries. Let the compote cool down if necessary. Remove cinnamon stick

  4. 4

    Arrange flummery and compote. Decorate with lemon balm and sprinkle with cinnamon

  5. 5

    For the semolina flummery you can now serve rhubarb compote instead of cherry. A little banana reduces the acidity and saves sugar

Nutrition Facts

KCAL
370 kcal
CARBS
70 g
FATS
3 g
PROTEINS
14 g

Categories & Tags

Dessert