Semolina soufflé on cinnamon-wine-plum jam

Ingredients for 1 servings:

• 3 sheets of gelatin
• 180 ml milk
• 1 pinch of salt
• 30 g semolina
• 25 g powdered sugar
• 1 tbsp vanilla sugar
• 125 ml whipped cream
• 1 tsp cocoa powder
• 500 ml red wine
• 125 ml grape juice, alternatively apple juice
• 1 tsp cinnamon
• 5 tbsp sugar
• 250 g dried plums, ready to eat (soft)
• 1 tbsp vanilla pudding powder
• 2 tbsp rum

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Soak the gelatine. Bring the milk to a boil with salt, stir in the semolina, and simmer for about 2 minutes while stirring to form a pudding. Add the sugar, dissolve the squeezed gelatine in the hot semolina pudding, and let the pudding cool. Whisk the cream until stiff, stir into the cold semolina pudding, divide the mixture, and stir the cocoa into one half. Ladle the pudding into small molds, alternating between the light and dark puddings. Place the molds in the refrigerator until the mixture is firm enough to turn out. Bring the red wine to a boil with the juice, cinnamon, sugar, and plums. Stir in the custard powder, which has been mixed with a little water until smooth, and cook while stirring to form a thick pudding. Add the rum, and then use a hand blender to puree about half the amount of plums. Spoon the hot plum jam onto dessert plates or bowls and tip the semolina pudding onto them.