Mascarpone Gratin

Preheat the oven to 180 °C. Drain the morello cherries.

Bring the milk to the boil, sprinkle in the semolina and sugar. Bring to the boil while stirring and allow to swell over low heat for about 5 minutes.

Add the vanilla pulp. Stir in the mascarpone and allow the mixture to cool slightly.

Separate the eggs. Stir the yolks into the semolina mixture. Beat the egg whites with salt until stiff and fold in carefully.

Pour half of the semolina mascarpone cream into eight small or one large ramekin, spread the cherries on top and cover with the remaining semolina cream. Sprinkle pumpkin seeds on top and bake in the oven for about 30 minutes.

Serve the gratin dusted with powdered sugar, if desired.

Preparation Tip:

Select the oven temperature settings as follows:Electric and natural gas oven: 180 °C / level 3Circulating air: 160 °C

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