Cold bowl with vanilla semolina dumplings

For 4 people
  • 200 g red currants
  • 200 g Sweet cherries
  • 2 Nectarines
  • 1/2 untreated lemon
  • 1 (700 ml) bottle of red currant juice © is no longer available in stores
  • !! © / nektar
  • 1/2 Cinnamon stick
  • 90 g Sugar
  • 30 g Cornstarch
  • 1/8 l Milk
  • 30 g Butter or margarine
  • 1 Parcel Vanillin-Sugar
  • 60 g semolina
  • 1 egg
  • 1 Knife tip Salt
  • 2 EL Almond flakes
60 minutes
Wash the currants and cherries and let them drain well. Pluck currants from the stems. Stone the cherries. Dip the nectarines briefly in boiling water, rinse with cold water and peel off the skin.
Halve the nectarines, remove the stone and cut the pulp into pieces. Wash the lemon, thinly cut the peel and squeeze out the juice. Bring the currant juice, lemon juice and zest, cinnamon stick and 75 g sugar to the boil.
Mix the cornstarch with a little water until smooth and stir into the boiling juice. Bring to the boil again briefly. Remove the cinnamon stick and lemon peel and add the fruits to the hot soup. Let cool down.
For the semolina dumplings, bring the milk, fat, vanilla sugar and remaining sugar to the boil in a saucepan. Stir in the semolina and let it swell on the hot stove while stirring until the mixture loosens from the bottom of the pot as a lump.
Let cool down a little. Whisk the egg and stir in. Bring the water to the boil with a little salt. Form 12-15 small dumplings with two moistened tablespoons and let them stand in the hot water for about 5 minutes.
Remove with a slotted spoon and allow to drain. Roast the almond flakes in a dry pan until golden brown. Arrange the cold bowl in deep plates and add the semolina dumplings to the soup. Serve sprinkled with flaked almonds.
1 person approx.:
  • 440 kcal
  • 1840 kJ


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