Summary

Ingredients

• 200 ml milk
• 30 g butter
• 25 g suar
• some lemon juice
• 1 pinch (s) salt
• 40 g semolina
• 2 egg (s), separate
• butter
• Sugar (granulated sugar)
• powdered sugar
• Cinnamon, ground
• 2 tablespoon sour cream

For the sauce:

• 500 g cherry (s), fresh
• 2 cl cherry liqueur
• 200 ml cherry juice
• 1 teaspoon honey
• 1 piece (s) cinnamon (cinnamon bark), small
• 0.75 teaspoon ¾ potato starch, mixed in cold water

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Instructions

1. Preheat the oven to 200 ° C. Line an ovenproof, low form with a sheet of kitchen paper.
2. Bring the milk, butter, half of the sugar and a pinch of salt to the boil. Sprinkle in the semolina and cook while stirring until the mixture loosens from the bottom of the pan. Stir in lemon juice and remove the saucepan from the stove. Gradually stir the egg yolks into the mixture. Beat the egg white with a pinch of salt and the remaining sugar and fold into the semolina mixture.
3. Butter small Darriol or soufflé molds and sprinkle with granulated sugar. Fill the semolina about 2/3 high into the molds and place in a water bath, which is filled with boiling water to about half of the darriol molds. Poach in the preheated oven on the middle rack for 25 minutes.
4. For the cherry sauce, bring the cherry juice, cherry liqueur, cinnamon bark and honey to the boil in a saucepan and thicken a little with the potato starch. Core the cherries and bring to the boil in the cherry sauce. Remove the cinnamon bark and set the sauce aside.
5. Turn the soufflés out of the molds, place them on plates and serve them nicely with the cherry sauce and the smoothly stirred sour cream. Serve sprinkled with powdered sugar and some cinnamon.
6. The recipe is enough as a dessert for 4 - 6 people or as a sweet main course for 2 people. In my molds, which are 4 cm high and 7 cm in diameter, the amount makes 6 soufflés.