Semolina Balls with Cherry Sauce

Ingredients

• 2 tbsp Cornstarch
• 400 g sour cherries (jarred)
• 1 cinnamon stick
• 1 piece lemon zest
• 4 tbsp sugar
• 0.5 l milk
• 1 vanilla pod
• 20 g butter
• 50 g sugar
• 1 pinch salt
• 175 g durum semolina
• 50 g ground hazelnuts
• 3 egg yolks
• mint
• powdered sugar

Instructions

1. 1.

   For the cold sauce, whisk the cornstarch with 3-4 tbsp of cherry juice from the jar until smooth. Add cherries with their juice, cinnamon, lemon zest, sugar and 100 ml water to a pot and bring to a boil. Stir in the prepared starch mixture and let it boil once more. Remove the cinnamon stick and lemon zest and allow to cool.

2. 2.

   For the dumplings, bring milk with split vanilla pod to a boil. Add butter, sugar and salt, stirring well. Gradually pour in the semolina while stirring until it thickens; let it come to a boil again, then set aside to rise. Mix hazelnuts with egg yolks, add to the semolina mixture and stir through. Shape 12-16 small dumplings with damp hands. Heat lightly salted water in a pot and simmer the dumplings for 15-20 minutes until cooked. Remove them with a slotted spoon and serve on plates topped with the cold cherry sauce, garnished with mint and powdered sugar.