Sweet Semolina Dumplings with Cherry Compote

Ingredients

• 160 g durum semolina
• 150 ml milk (boiling hot)
• Salt
• 2 tbsp powdered sugar
• 1 tsp finely grated organic lemon zest
• 240 g diet margarine
• 1 egg (size S)
• 0.5 tsp ground cinnamon
• biscuits crumbs (for rolling)
• cherry leaves (for garnish)
• 370 g canned king cherries (0% added sugar)
• 1 small piece of cinnamon stick
• 1 heaping tsp cornstarch

Instructions

1. 1.

   Drain the cherries, reserving the juice. Pour 250 ml of the juice into a pot, pour 2 tbsp into a separate bowl, and whisk in the cornstarch until smooth.

2. 2.

   Add the cinnamon stick to the juice in the pot and bring to a boil.

3. 3.

   Stir the prepared starch into the boiling juice, letting it bubble once. Remove the cinnamon stick. Add the cherries and heat briefly. Transfer to plates and set aside.

4. 4.

   For the dumplings, place the semolina in a small bowl. Mix in a pinch of salt, 1 tbsp powdered sugar, and the lemon zest. Melt the margarine and pour over the semolina mixture, add milk. Stir everything together and let it soak for 15 minutes. Whisk the egg and fold into the semolina batter.

5. 5.

   In a pot, bring plenty of water with ½ tsp salt to a boil and keep at a simmer. Using two wet tablespoons, cut small dumplings from the semolina mixture and drop them into the boiling water. Cook for about 8 minutes until they float to the surface.

6. 6.

   Carefully lift the dumplings with a slotted spoon, drain, roll in biscuit crumbs, and arrange on top of the cherries. Garnish with cherry leaves. Sprinkle the remaining powdered sugar mixed with ground cinnamon over the dumplings.