Semolina flummery with plum compote
easy
30 mins
30 mins
Ingredients
- 50 g Almond slivers
- 1/2 l Milk
- 50 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 1 TEASPOON Butter or margarine
- 1 piece(s) untreated lemon peel
- 60 g Wheat semolina
- 1 Egg
- 1 glass (720 ml) Plums
- 1/2 stick of cinnamon
- 15 g Cornstarch
Directions
- 1
Roast the almond slivers in a dry pan, take them out and let them cool down. Bring milk, sugar, vanilla sugar, salt, fat and lemon peel to the boil in a saucepan. Sprinkle semolina while stirring, remove from heat and let it swell for about 3 minutes.
- 2
Remove lemon peel. Separate egg. Beat the egg yolks and stir into the semolina paste together with the almond slivers (except for 2 tablespoons for decoration). Beat the egg whites until stiff and fold in as well.
- 3
Rinse 4 small moulds (approx. 1/8 litre capacity; alternatively cups) with cold water. Pour in semolina flummery and chill for approx. 2 hours. Put the plums on a sieve, collect the juice and bring to the boil with the cinnamon stick.
- 4
Remove the cinnamon stick. Stir starch with 3 tablespoons of cold water until smooth and bind the juice with it. Add the plums. Let the compote cool down. Turn semolina flummery over onto dessert plates and decorate with almond slivers.
- 5
Spread some plum compote around the semolina flummery. The rest is extra.
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