John Myers
Nordic Vanilla Semolina with Hot Caribbean Rum Cherries from Martina’s Dacha
The perfect nordic vanilla semolina with hot caribbean rum cherries from martina’s dacha recipe with a picture and simple step-by-step instructions.
- 750 g Lowfat quark
- 500 g Pitted sour cherries
- 125 ml Cherry juice
- 5 Pc. Rum cherries
- 1,5 l Whole milk
- 150 g Durum wheat semolina
- Grated lemon peel
- 1 Pc. Vanilla pod
- 1 Pc. Cinnamon stick
- 2 drops Almond flavor
- 60 g Sugar brown
- 3,5 tbsp Food starch
- Mix the quark with the grated lemon peel, bring the milk to the boil, remove from the stove and stir in the semolina and vanilla pulp. Let it cook for about 5 minutes and add brown sugar to taste.
- Beat the semolina with the whisk until cool. Then carefully stir in the curd mixture. Chill in the refrigerator.
For the cherry compote:
- Add some water to the pitted cherries and sprinkle with brown sugar. Let it soak in overnight to extract the juice
- Caramelize about 40 g sugar in a saucepan until golden yellow and deglaze with the cherry juice. Add the scored cinnamon stick and the almond flavor and reduce by 1/3 (reduce).
- Mix the cornstarch with 2 tablespoons of water in a small bowl and add to the cherry juice. Bring to the boil, stirring constantly, and then add the cherries. Finished.
- The dessert tastes best when the quark is well chilled and served with the hot cherries. As a “fiery” addition, one rum cherry per serving.
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