Vanilla semolina porridge with rum cherries

Name: Vanilla semolina porridge with rum cherries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (720 ml) Cherries; 7-8 TABLESPOONS Sugar; 1⁄2 Tsp Cinnamon; 1⁄2 l Milk; 1 package Bourbon vanilla sugar; 2 TABLESPOONS + 75 g butter; 70 g Common wheat semolina; 1 Egg (Gr. M); 7-10 Tbsp Salt; 5 TABLESPOONS Whipped cream; 1 (15 g) heaped tablespoon of cornflour; 5 TABLESPOONS Rum

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (720 ml) Cherries
7-8 TABLESPOONS Sugar
1⁄2 Tsp Cinnamon
1⁄2 l Milk
1 package Bourbon vanilla sugar
2 TABLESPOONS + 75 g butter
70 g Common wheat semolina
1 Egg (Gr. M)
7-10 Tbsp Salt
5 TABLESPOONS Whipped cream
1 (15 g) heaped tablespoon of cornflour
5 TABLESPOONS Rum

Directions

1
Drain the cherries and collect the juice in a saucepan. Mix 4 tablespoons sugar and cinnamon.
2
Bring milk, 1 tablespoon sugar, vanilla sugar and 2 tablespoons butter to the boil. Add semolina while stirring and bring to the boil. Then remove from heat and let it swell covered for about 5 minutes. Separate the egg. Beat the egg white until stiff, add 1 tablespoon of sugar and a pinch of salt.
3
Whisk the egg yolk and cream and stir into the semolina porridge. Fold in the beaten egg white. Fill the semolina porridge into four bowls.
4
Bring cherry juice and 1-2 tbsp. sugar to the boil. Stir starch and 2 tablespoons cold water until smooth. Stir the starch into the boiling juice and simmer for 1 minute. Stir in cherries and rum.
5
Heat 75 g butter until it is lightly browned. Serve semolina porridge warm or cold with the hot rum cherries. Sprinkle with the butter, sprinkle with cinnamon sugar.