Preparation

1

Step 1

In a saucepan, bring the milk, ground tonka beans and sugar to the boil while stirring. Stir in the semolina and let it simmer and swell for about 5 to 10 minutes. In the meantime, separate the egg and beat the egg white until stiff. Remove the pan from the heat and stir in the egg yolk, butter and almond flavoring. Carefully fold the egg whites into the mixture. Rinse four portion jars, e.g. WECK 165 ml Bundt cake jars, with cold water and fill them with the semolina flammeri. Allow to cool briefly.

2

Step 2

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

3

Step 3

Before serving, roast the almonds in the pan without adding any fat, then set aside. Place the cherries in a sieve and collect the liquid. Pour the cold juice into a pot, mix with the starch and bring to the boil briefly. As soon as the mixture thickens, carefully fold in the cherries. To serve, pour the semolina porridge out of the jar onto a plate and garnish with cherries and roasted almonds.

4

Step 4

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For the recipe, you'll need:

Ingredients

Portions

1

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