Semolina porridge with cherries

Ingredients for 4 servings:

• 1 jar cherry(s)
• 1 pack of vanilla pudding powder, for 500 ml milk, for cooking
• 1 packet of vanilla sugar
• 750 ml milk
• 60 g sugar
• 1 vanilla pod(s), the pulp
• 30 g butter
• 80 g soft wheat semolina
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Drain the cherries, reserving the juice. Mix the custard powder with the vanilla sugar and stir into 6 tablespoons of the juice until smooth. Bring the remaining cherry juice to a boil and remove from the heat. Stir in the mixed custard powder and simmer for about a minute while stirring. Stir the cherries into the thickened juice. Bring the milk, 40g sugar, vanilla seeds, and butter to a boil. Remove the pan from the heat and stir in the semolina. Bring to a boil while stirring, then cover and let stand for about five minutes. Meanwhile, separate the egg. Beat the egg white with a pinch of salt until stiff peaks form, gradually adding the remaining 20g sugar. Stir the egg yolk into the porridge and then fold in the egg white. Serve the semolina porridge with the compote.