Summary

Ingredients

• 180 ml milk
• 30 g semolina
• 1 pinch (s) salt
• 25 g powdered suar
• 1 point vanilla sugar
• 3 sheets gelatin
• 125 ml whipped cream, (cream)
• 1 teaspoon cocoa powder
• 500 ml red wine
• 125 ml grape juice, (substitute apple juice)
• 2 tablespoon rum
• 250 g plums, (prunes) ready-to-eat (soft)
• 1 teaspoon cinnamon
• 5 tablespoon sugar
• 1 point pudding powder, vanilla

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Instructions

1. Soak gelatin.
2. Bring the milk with salt to the boil, stir in the semolina and cook to a porridge for approx. 2 minutes while stirring, add the sugar, dissolve the pressed gelatin in the hot semolina porridge, allow the porridge to cool.
3. Beat the top until stiff, stir into the cold semolina, divide the mixture and stir in the cocoa in half.
4. Pour the porridge into small molds, alternately adding light and dark porridge, place the molds in the refrigerator until the mixture is firm enough to turn over.
5. Bring red wine with juice, cinnamon, sugar and plums to the boil - stir in the pudding powder, stirred until smooth with a little water and cook to a thick pudding while stirring, add rum - then use the hand blender to puree about half the amount of plums.
6. Put the hot plum jam on dessert plates or bowls and top with the semolina.