Vanilla semolina porridge with cinnamon sugar and hot rum cherries

Name: Vanilla semolina porridge with cinnamon sugar and hot rum cherries
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 ml Milk; 9 TABLESPOONS Sugar; 1 package Bourbon vanilla sugar; 2 TABLESPOONS + 75 g butter; 75 g Common wheat semolina; 1 egg (size M); 1 pinch Salt; 5 TABLESPOONS Whipped cream; 1 glass (720 ml) Cherries; 1 tablespoon (15 g) Cornstarch; 5 TABLESPOONS brown rum; 1/2 TEASPOON Cinnamon

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 ml Milk
9 TABLESPOONS Sugar
1 package Bourbon vanilla sugar
2 TABLESPOONS + 75 g butter
75 g Common wheat semolina
1 egg (size M)
1 pinch Salt
5 TABLESPOONS Whipped cream
1 glass (720 ml) Cherries
1 tablespoon (15 g) Cornstarch
5 TABLESPOONS brown rum
1/2 TEASPOON Cinnamon

Directions

1
Bring milk, 2 tablespoons of sugar, vanilla sugar and 2 tablespoons of butter to the boil. Remove from heat and add semolina while stirring. Bring to the boil once, remove from the heat, cover and leave to swell for about 5 minutes. In the meantime, separate the egg. Beat the egg white until stiff, add 1 tbsp.
2
sugar and salt. Whisk egg yolk with cream. Stir into the semolina porridge. Fold in the beaten egg white. Fill semolina into 4 bowls
3
Drain the cherries well in a sieve, collecting the juice. Stir starch with rum until smooth. Boil up juice and 2 tablespoons of sugar. Bind with mixed starch. Add fruits to the sauce and stir in.
4
Heat 75 g butter in a small saucepan until brown. Mix 4 tablespoons sugar and cinnamon. Serve semolina pudding with rum cherries. Sprinkle with cinnamon sugar and sprinkle with brown butter