John Myers
Marzipan Semolina Flammerie with Tonka Beans and Morello Cherries
The perfect marzipan semolina flammerie with tonka beans and morello cherries recipe with a picture and simple step-by-step instructions.
- 700 ml Milk
- 150 g Raw marzipan
- 2 tbsp Raw cane sugar
- 2 Eggs
- 0,5 Tonka bean, grated
- 1 pinch Salt
- 120 g Soft wheat semolina
- 1 Glass Morello cherries
- Put the raw cane sugar in a saucepan, crumble the marzipan, grate the tonka bean and then add the milk – except for 3 tablespoons – and then puree everything very well with the magic wand. Separate the eggs. Mix the egg yolks with the rest of the milk and beat the egg white with a pinch of salt until stiff.
- Now put the saucepan on the stove, bring to the boil and then slowly pour in the semolina while stirring and let it swell for about 5 minutes at a low temperature while stirring. Now pull the pot off the stove.
- Now stir in the egg yolks thoroughly and carefully fold in the egg whites and then fill the semolina flammerie into dessert bowls and allow to cool. Serve with morello cherries.
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