John Myers
Semolina Dumplings with Caramel Ice Cream and Plum Mirror
The perfect semolina dumplings with caramel ice cream and plum mirror recipe with a picture and simple step-by-step instructions.
Caramel ice cream
- 240 g Sugar
- 100 g Sugar
- 100 ml Water
- 500 g Milk
- 500 g Cream
- 1 piece Vanilla pod
- 12 piece Egg yolk
- 1 sheet Gelatin
- 100 g Creme fraiche Cheese
Semolina dumplings
- 500 g Milk
- 120 g Butter
- 20 g Sugar
- 20 g Vanilla sugar
- 1 pinch Salt
- 140 g Semolina
- 2 piece Eggs
- 0,5 piece Lemon
- 1 tbsp Powdered sugar
- 1 piece Sprig of mint
- 20 g Crumbled brioche
Plum mirror
- 2 kg Plums
- 600 g Sugar
- 750 ml Red wine
- 20 ml Rum
Caramel ice cream
- For the caramel ice cream, caramelize 240 g sugar in a saucepan, deglaze with water, add milk, cream and vanilla pulp, bring to the boil and wait until the caramel has dissolved. Mix the egg yolks with 100 g sugar in a saucepan, pour the hot milk and cream mixture on top and let it simmer a little. Put on ice immediately. Then stir in the soaked gelatine and the crème fraîche. When the mixture is cold, freeze in an ice cream maker.
Semolina dumplings
- For the semolina dumplings, bring the milk to the boil with butter, sugar, vanilla sugar and salt. Add the semolina while stirring and burn the mixture over a mild heat. Pour into a bowl and let rest briefly. Stir in the eggs and lemon zest. Stir well and cover with foil and place in the refrigerator for two hours. Bring plenty of water, salt and sugar to the boil in a large saucepan. Shape the semolina into dumplings and poach them in the boiling, gently simmering water for 12 minutes. Remove and roll in the brioche crumbs.
plums
- Halve the plums and let them steep in sugar overnight. Bring the red wine to the boil, add the plums and do not cook too soft. Add the rum. Fill into glasses and let stand in the refrigerator for at least two weeks. The glasses last for several weeks. Briefly heat one of the glasses to serve. Arrange everything on plates, dust with powdered sugar and decorate with a mint leaf each.
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