Cold cherry bowl with semolina dumplings

For 4 people
  • 500 g Sweet cherries
  • 1-2 E L Cornstarch
  • 1 l Cherry nectar
  • 2 EL Sugar
  • 1 Package Vanillin-Sugar
  • 1 piece (s) lemon peel
  • 1/8 l Milk
  • 1 EL Butter or margarine
  • Salt
  • 1 TL Sugar
  • 65 g Semolina
  • 1 egg
35 minutes
light
1.
Wash and clean the cherries , pat dry and stone. Mix the starch and 3 tablespoons of cherry nectar until smooth. Put the cherries and the remaining nectar in a saucepan. Add sugar, vanilla sugar and lemon zest. Bring to the boil and stir in the starch. Cook over low heat for about 3 minutes. Remove the lemon peel and let the soup cool down. For the dumplings, bring the milk, fat, salt and sugar to the boil. Sprinkle in the semolina and stir until the semolina loosens from the bottom of the pot as a lump. Let cool a little and stir in the egg. Cut small knobs from the mixture with two moistened teaspoons and cook in gently boiling water until they rise to the surface
2.
Glass: Pech & Kunte
1 person approx:
  • 330 kcal
  • 1380 kJ
  • 7 g protein
  • 6 g fat
  • 62 g carbohydrates

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