Summary

Ingredients

For the soup:

• 500 g cherry (s)
• 400 ml water
• 1 piece (s) lemon peel, unsprayed
• 2 tablespoon cornstarch
• 3 tablespoon sugar
• 1 tablespoon vanilla sugar

For the dumplings:

• 250 ml milk, 0.3%
• 50 g durum wheat semolina
• 1 tablespoon sugar
• 1 egg yolk

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Instructions

1. Stone the cherries and cook for 6 minutes with 300 ml of water and the lemon zest. Mix the rest of the water with the cornstarch and use it to thicken the soup. Remove the lemon peel from the soup and add sugar and vanilla sugar. Let the soup cool for 30 minutes, stirring occasionally so that no skin forms.
2. Bring the milk to a boil. Mix in the semolina and sugar, slowly stir in with a whisk and cook for 3 minutes. Remove the mixture from the hob and mix with the egg yolk.
3. Bring water to a boil in a shallow saucepan. Shape the mixture into long dumplings with two moistened teaspoons and cook in the hot water for 3 minutes. Drain the dumplings and add them to the cooled soup.