Semolina Soufflé with Stewed Cherries

For the semolina soufflé with stewed cherries, bring the milk, vanilla bean and lemon zest to the boil in an unperforated steamer bowl (1). Sprinkle in salt, sugar and semolina, whisk to combine, continue cooking (2). Remove vanilla bean, divide semolina mixture into cold-rinsed ramekins and refrigerate.

Bring the juice of the compote cherries to the boil in a pan and reduce slightly. Bind the juice with cornflour and heat the cherries in it.

Turn the semolina soufflé out onto plates and surround with the cherry compote.

Preparation Tip:

The compote can be served warm or cold - both taste great. Even sterilized cherries contain a relatively large amount of aromatic juice, which you can bind with a little cornstarch. With fresh cherries, you can omit the Maizena.Cooking times Steamer(1) Cooking Universal 100 °C Cooking time 6 min. (2) Cooking Universal 100 °C Cooking time 8 min.

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