Marzipan semolina flummery with cherry compote

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   For the compote, drain the cherries in a sieve, collecting the juice in a pot. Fill the cherry juice with 100 ml water. Add vanilla sugar and 1 tbsp. sugar, bring to the boil. Stir sauce powder and 4 tbsp. water until smooth.

2. 2

   Stir into the boiling juice, bring to the boil again and simmer for about 1 minute. Stir in cherries.

3. 3

   Grate marzipan. 1⁄2 Bring l milk and 1 tablespoon sugar to the boil. Add semolina while stirring and bring to the boil once. Remove from the heat, cover and let it swell for about 5 minutes.

4. 4

   Separate eggs. Beat the egg whites until stiff, adding 1 pinch of salt and 1 tablespoon of sugar. Whisk egg yolk and 5 tablespoons of milk. Stir the marzipan into the semolina porridge until you have about 2 tbsp. Fold in the beaten egg white.

5. 5

   Fill semolina flummery and cherries into glasses. Serve sprinkled with remaining marzipan.

Nutrition Facts

KCAL
500 kcal

CARBS
72 g

FATS
16 g

PROTEINS
14 g