Cherry Soup With Semolina Dumplings

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.