Semolina Flammerie with Stewed Plums

Semolina flammy

1. In a bowl, beat the egg yolks with 2 tablespoons of sugar until frothy. Soak the gelatine in cold water. Cut the vanilla pod lengthways and scrape it out. Boil the milk with 4 tablespoons of sugar, the lemon and orange peel, the vanilla pod and the ginger in a saucepan. Let the semolina trickle in while stirring. Cook to a semolina porridge for 3 to 5 minutes over a mild heat, stirring constantly. Take off the stove and remove the vanilla pod again. Gradually stir the semolina into the egg yolk mixture. Dissolve the gelatine in the warm semolina mass. Stir in the rum and orange liqueur and let the mixture cool down to room temperature. Beat the egg white with 2 pinches of salt and 2 tablespoons of sugar to a creamy snow. Whip the cream until it is half stiff. Mix the egg whites with the cream loosely and fold into the semolina mixture. Fill the semolina into portion molds and cover and place in the refrigerator for at least 2 hours. To serve, dip the bowls in hot water up to the edge for 7-8 seconds and turn the semolina flammies onto dessert plates. Garnish with lemon balm leaves.

Plum roaster

1. Preheat the oven to 180 degrees. If necessary, wash the plums, cut them in half and stone or let them thaw. Halve again. Mix the plum quarters in an ovenproof dish with sugar, lemon juice, cinnamon and vanilla pod. Pour in the Pinot Noir and the port wine. Do not overcook the plums in the oven on the middle shelf for 15 to 20 minutes. Take the plum stew out of the oven and remove the cinnamon and vanilla pod. Pour off the wine stock into a small saucepan. Mix the cornstarch with a little cold water until smooth. Bring the wine stock to the boil, stir in the starch and simmer gently for 2 minutes. Pour the stock on the plums and cover the plum roaster for several hours. Put the plum roaster on the dessert plate with the semolina. Dust the plate with powdered sugar if necessary.