Semolina flummery with cherry-banana compote

Name: Semolina flummery with cherry-banana compote
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 l Milk; 1 package Vanillin sugar; 50 g Sugar; 7-10 Tbsp Salt; 7-10 Tbsp peel of 1 untreated lemon; 1 Protein (size M); 60 g Common wheat semolina; 2 Drops of bitter almond aroma; 1 glass (370 ml; drained weight 185 g) Cherries; 1 TABLESPOON Cornstarch; 1 Banana; 7-10 Tbsp Lemon balm and grated milk chocolate

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 l Milk
1 package Vanillin sugar
50 g Sugar
7-10 Tbsp Salt
7-10 Tbsp peel of 1 untreated lemon
1 Protein (size M)
60 g Common wheat semolina
2 Drops of bitter almond aroma
1 glass (370 ml; drained weight 185 g) Cherries
1 TABLESPOON Cornstarch
1 Banana
7-10 Tbsp Lemon balm and grated milk chocolate

Directions

1
Bring the milk, vanillin sugar, sugar, salt and lemon zest to the boil. In the meantime, beat the egg whites with the whisk of the hand mixer until stiff. Remove lemon zest from the milk.
2
Stir semolina and bitter almond flavour into the boiling milk and let it swell for about 3 minutes. Remove semolina from the stove and fold in beaten egg white. Fill semolina flummery into 4 portion moulds rinsed with cold water, smooth them down and put them in a cool place for 2 hours.
3
Drain the cherries on a sieve and collect the cherry juice. Stir cornflour and 3 tablespoons of cherry juice until smooth. Bring the rest of the cherry juice to the boil, stir in the cornflour and bring to the boil again.
4
Fold in the cherries and allow to cool. Peel and slice the banana. Turn over semolina flummery and arrange on a breakfast plate with stewed cherries and banana slices and serve decorated with lemon balm and chocolate as desired.