Semolina dumplings with cherry compote

Ingredients for 4 servings:

• ¼ liter of milk
• 1 vanilla pod(s)
• 20 g butter
• 20 g fructose
• 65 g semolina (durum wheat)
• 1 egg(s), separated
• 200 g breadcrumbs, finely grated biscuit
• 40 g clarified butter for baking
• 400 g sweet cherries
• 0.1 liter cherry juice
• 4 cl cherry brandy
• 50 g fructose

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 10 minutes

To make the dumplings, put the milk, vanilla seeds, butter, and fructose in a saucepan and bring to a boil. Sprinkle in the semolina and stir continuously for a few minutes until it expands. Remove the semolina porridge from the heat, mix in the egg yolk, and let the mixture cool for about 30 minutes. During this time, prepare the compote. Pit the cherries. Bring the cherry juice, kirsch, and fructose to a boil. Add the pitted cherries, bring to a boil once, then let it steep for 5 minutes. Beat the egg whites until stiff peaks and fold evenly into the cooled semolina mixture. Form the mixture into small dumplings and coat them in the biscuit crumbs. Heat the clarified butter in a large pan and fry the semolina dumplings over medium heat until golden brown on all sides. Serve the semolina dumplings with the cherry compote.