Summary

Ingredients

• 700 ml milk
• 1 vanilla pod (s)
• 2 pinches lime (s), the peel grated
• 40 g suar
• 180 g semolina (durum wheat semolina)
• 1 egg (s)
• 2 tablespoon clarified butter
• Cinnamon and
• Sugar, mixed
• 3 tablespoon sugar
• 300 g mirabelle plums
• 250 ml white wine
• Carnation
• Star anise
• 1 tablespoon pistachios

For decoration:

• mint

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Instructions

1. Wash, clean and stone mirabelle plums.
2. Caramelize the sugar in a saucepan, deglaze with wine, add mirabelle plums, star anise and cloves. Cook for a good 10 minutes until soft, remove the spices and puree.
3. Heat the milk and sugar in a saucepan. Add the vanilla pulp, pod and lime zest and bring to the boil briefly. Now add the semolina, stirring constantly, cook and stir with the whisk until the mixture is creamy. Allow to cool slightly. Whisk the egg and stir in.
4. Rinse a baking dish with cold water, spread the semolina 2 to 3 cm thick and leave in a cool place for approx. 3 hours.
5. Turn the semolina out of the mold and cut into beautiful pieces. Fry these in a pan with clarified butter until golden. Sprinkle with cinnamon + sugar.
6. Serving:
7. Put the mirabelle sauce on the plate and decoratively place the semolina slices on top. Sprinkle with pistachios and garnish with mint.