Cinnamon semolina flammeri on plum wine plums

Ingredients for 8 servings:

• 500 ml milk
• 20 g butter
• 2 tbsp sugar
• 1 pinch of salt
• 50 g wholemeal spelt semolina
• 1 tbsp cinnamon powder
• 1 egg yolk
• 250 g mascarpone
• 500 g plums
• 80 g sugar
• 250 ml plum wine
• 3 cloves
• 1 tsp vanilla extract
• 25 g butter
• 3 tbsp sugar
• 10 g almond flakes

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

made from wholemeal spelt semolina

For the semolina pudding, bring the milk to a boil with the butter, sugar, and salt. Add the semolina, bring to a boil, and then let it swell, stirring constantly. Season the mixture with cinnamon. Let the semolina pudding cool, then mix with the egg yolk and mascarpone. For the plum wine plums, pit the plums and cut them into small pieces. Melt the sugar in a large saucepan over high heat, without stirring. Add the plum wine and spices. Be careful: it will sizzle and splash! Reduce the liquid to a gentle simmer. Add the plum pieces, bring to a boil once, and then let cool. For the brittle, melt the butter and sugar in a pan, then add the flaked almonds and toast until golden, stirring constantly. Let the brittle cool on an oiled board. First arrange the plum compote on a plate, then use a spoon to cut some of the Flammeri dumplings and sprinkle with a tablespoon of almond brittle.