Vanilla flummery with sour cherry sauce and pineapple

Ingredients

For 4 persons:

2 eggs (size M)

1/2 l milk

2 tbsp. sugar

1 sachet vanilla sugar

grated peel of 1 organic Lemon

75 g semolina

1 pinch salt

1/4 a melon with orange fruit

1/4 Pineapple

200 g Darbo all natural sour cherry jam (extra sieved)

Lemon balm for decoration

Preparation

Separate yolks from egg whites. Whisk egg yolks and 4 tbsp. milk. Bring remaining milk, sugar, vanilla sugar and lemon zest briefly to a boil. Stir in semolina over low heat. Let soak for approx. 10 minutes.

In the mean time, beat the egg whites and salt until thick. Stir the whisked egg yolk into the semolina. Carefully knead in the egg whites. Place everything into moulds (approx. 200 ml each) rinsed with cold water and let cool in the refrigerator for approx. 2 hours.

Peel the melon and pineapple and cut into pieces. Warm the jam slightly. Turn over the desserts and let them fall onto the plates. Spread some Darbo all natural sour cherry jam (extra sieved) on top. Serve the rest on the side. Spread the melon and pineapple around the flummery and serve garnished with balm.