Semolina pudding with hot cherries

Ingredients for 6 servings:

• 500 ml milk, oat milk, soy milk or rice milk
• 1 piece(s) lemon peel, thumb-sized
• ½ vanilla pod(s)
• 1 tbsp vanilla sugar
• 60 g sugar
• 80 g soft wheat semolina
• 1 egg white or 2 tsp egg substitute powder
• 1 jar Morello cherries, 390 g drained weight
• ½ tsp ground cinnamon
• 1 tbsp vanilla sugar
• 1 ½ tbsp vanilla pudding powder

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

also vegan possible

First, bring the milk, lemon zest, vanilla pulp, vanilla sugar, and sugar to a boil. Then remove the lemon zest from the pan. Next, add the semolina to the boiling milk while stirring. Let the semolina swell for 5 minutes over low heat, stirring occasionally. Next, beat the egg whites; add a pinch of salt and beat until stiff peaks form. Stir the egg whites into the semolina pudding. Repeat the process with the egg substitute. Transfer the pudding to a bowl and let it cool in the refrigerator for about 1 hour. Once the semolina pudding has cooled, drain the cherries, reserving the cherry juice. Boil the cherry juice with cinnamon and sugar (optional, depending on your taste) and then thicken it with the custard powder. Fold in the cherries and serve with the semolina pudding.