Semolina Slices with Cherry Compote
Ingredients
- For the semolina slices
- 1 liter milk
- 1 pinch salt
- ½ organic lemon
- 250 grams Semolina
- 30 grams sugar
- 3 eggs
- For cherries
- 300 grams Cherries (from a jar)
- 1 tablespoon cornstarch
- ½ teaspoon Ground cinnamon
- 4 centiliters Cherry brandy
- 40 grams sugar (to taste)
- For baking
- 2 eggs
- 6 tablespoons breadcrumbs
- 30 grams clarified butter
- powdered sugar (or cinnamon sugar)
Preparation steps
For the semolina slices: bring milk with salt and grated lemon zest to a boil. Gradually add semolina, stirring, and simmer for about 5-10 minutes on low heat. stirring. Ass sugar and eggs to semolina mixture and spread on a wet board until 1 cm thick (approximately 1/2 inch), cool completely.
For the cherries; drain cherries, collecting all juice. Bring up to 3 tablespoons of juice to a boil. Whisk cornstarch with remaining juice, add to hot juice and whisk until juice thickens. Add cherries and season with cinnamon and kirsch. Add sugar to taste and cool.
Cut out diamonds from semolina mixture. Beat eggs and pour into a bowl. Spread breadcrumbs in another plate. Dip semolina pieces into eggs and roll in breadcrumbs. Heat butter in a pan and cook semolina slices until golden brown on both sides. Arrange on plates and sprinkle with powdered sugar or cinnamon sugar. Serve with cherries.
