Granny's vanilla semolina porridge with hot rum cherries

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1⁄2 l + 5 tablespoons of milk
  • 7-8 TABLESPOONS Sugar
  • 1 package Vanilla sugar
  • 4 TABLESPOONS Butter
  • 75 g Common wheat semolina
  • 1 Egg (Gr. M)
  • 7-10 Tbsp salt, cinnamon
  • 1 glass (720 ml) Cherries
  • 1 TABLESPOON Cornstarch
  • 5 TABLESPOONS brown rum

Directions

  1. 1

    1⁄2 Bring l milk, 1 tablespoon sugar, vanilla sugar and 2 tablespoons butter to the boil. Add semolina while stirring and bring to the boil once. Remove from the heat, cover and allow to swell for about 5 minutes.

  2. 2

    Separate the egg. Beat the egg whites until stiff, adding 1 tablespoon of sugar and 1 pinch of salt. Whisk the egg yolks and 5 tbsp. milk and stir into the semolina. Fold in the beaten egg white. Fill the semolina porridge into four bowls.

  3. 3

    Drain the cherries in a sieve, collecting the juice in a saucepan. Bring the cherry juice and 1-2 tbsp. sugar to the boil. Stir starch and 2 tablespoons cold water until smooth. Bind the juice with the mixed starch. Stir rum and cherries into the sauce.

  4. 4

    Mix 4 tablespoons of sugar and 1⁄2 tsp. cinnamon. Heat 2 tablespoons of butter in a small saucepan until slightly browned. Serve the semolina porridge with rum cherries. Drizzle with brown butter and sprinkle with cinnamon sugar.

Nutrition Facts

KCAL
430 kcal
CARBS
57 g
FATS
15 g
PROTEINS
8 g