Semolina flummery with blueberry compote

Name: Semolina flummery with blueberry compote
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (300 g) frozen blueberries; 7-10 Tbsp juice and grated peel of 1/2 lemon; 1 TABLESPOON Cornstarch; 1/2 l Milk; 1/2 Vanilla pod; 60 g Semolina; 30 g Sugar; 1 Egg; 100 ml Cherry nectar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (300 g) frozen blueberries
7-10 Tbsp juice and grated peel of 1/2 lemon
1 TABLESPOON Cornstarch
1/2 l Milk
1/2 Vanilla pod
60 g Semolina
30 g Sugar
1 Egg
100 ml Cherry nectar

Directions

1
Bring blueberries, lemon juice and 4 tablespoons of water to the boil. Stir cornflour in a little water until smooth and add to the blueberries. Bring to the boil again and allow to cool. Bring milk, lemon peel and vanilla pod to the boil. Remove vanilla pod.
2
Add semolina and sugar while stirring and remove the pot from the heat. Swell semolina for about 5 minutes and let it cool down a bit. Separate the egg. Beat egg white until stiff. Stir egg yolk into the semolina. Fold in the egg white. Rinse 4 small moulds with cold water and fill half of them with semolina. Add half of the blueberry compote and cover with the remaining semolina. Chill for about 3 hours.
3
Fold in the egg white. Rinse 4 small moulds with cold water and fill half of them with semolina. Add half of the blueberry compote and cover with the remaining semolina. Chill for about 3 hours. Stir the cherry nectar into the rest of the compote. Turn the flummery onto plates and add the blueberry compote
4
Spoon: Seal & Berking