Ingredients
500 g cherries, stoned
1 None vanilla pod, cut lengthwise and seeded
100 g + 1 tbsp caster sugar
800 ml cherry juice
1 None lemon, juiced
1 pinch grated nutmeg
30 g cornflour
125 ml milk
1 tbsp butter or margarine
1 pinch salt
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Cut 3.5 oz of the cherries in half and chill them. Caramelize 1/2 cup of sugar in a large saucepan, then pour in the cherry juice and lemon juice. Add the vanilla seeds, bring to a boil and simmer for about 5 mins. Add the remaining cherries and simmer for another 5 mins over medium heat. Add the nutmeg and puree the soup. Mix the cornstarch with a little water until smooth and pour into the soup. Bring the soup to a boil again, then remove from heat and allow to cool for 10 mins before transferring to the fridge to chill. For the dumplings: bring the milk, butter, a pinch of salt and 1 tbsp sugar to a boil in a saucepan. Sprinkle the semolina into the mixture and stir well until it begins to swell and solidify. Remove the pan from heat and stir in the egg. Bring a pot of salted water to a boil. With wet hands, make 12 small dumplings from the semolina mixture. Boil dumplings for about 8 mins over low heat. Serve the cherry soup with the halved cherries and dumplings, sprinkled with cinnamon sugar and garnished with mint.
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Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Quick dumpling folding — consistent shape, perfect seal
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Dumpling kit — multiple sizes, press, mold, dough cutter
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Quick dumpling folding — consistent shape, perfect seal
Durum wheat semolina — fresh pasta, bread, pizza dusting