Cherry Soup With Semolina Dumplings

• 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
• 50 g semolina
• 1 None egg
• None None mint for garnish
• None None cinnamon sugar for garnish

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. 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.

cherries, vanilla pod, cherry juice, lemon, nutmeg, cornflour, milk, butter, salt, semolina, egg, mint, cinnamon sugar

Taken from recipes-plus.com/api/v2.0/recipes/21551 (may not work)