Preparation

1

Step 1

In a saucepan, bring the milk, ground tonka bean, and sugar to a boil, stirring constantly. Stir in the semolina and let it simmer and thicken for about 5 to 10 minutes.

2

Step 2

Meanwhile, separate the egg and beat the egg whites until stiff. Remove the pot from the heat and stir in the egg yolk, butter, and almond extract.

3

Step 3

Gently fold the beaten egg whites into the mixture. Rinse four serving glasses—such as WECK bundt pans—with cold water and fill them with the semolina pudding. Let cool briefly.

4

Step 4

Cover each with a glass lid and refrigerate for at least 2 hours.

5

Step 5

Before serving, toast the almonds in a pan without adding any fat, then set them aside.

6

Step 6

Place the cherries in a strainer and collect the liquid. Pour the cold juice into a saucepan, mix in the starch, and bring to a brief boil. As soon as the mixture thickens, gently fold in the cherries.

7

Step 7

To serve, turn the semolina pudding out of the glass onto a plate and garnish with cherries and toasted almonds.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 500.0 ml Milk
  • 2.0 ½ tbsp sugar
  • 65.0 g Soft wheat semolina
  • 1.0 Egg
  • 5.0 g Butter
  • a few drops of bitter almond flavoring
  • 1.0 jar Preserved cherries
  • 50.0 g sliced almonds
  • 2.0 tsp Cornflour