Ingredients for approx. 4 servings:
1 vanilla pod
½ organic lemon
500 ml almond drink
5 tbsp spelt semolina
2 tbsp brown sugar
Salt
2 tsp cinnamon (ground)
1 jar of sour cherries (= approx. 360 g)
2 tsp cornflour
50 g amarettini
a few mint leaves
Preparation:
1. Halve the vanilla pod lengthwise, remove the pith. Finely grate the zest of the lemon. Bring the almond drink to the boil, stir in the spelt semolina and mix with the brown sugar, vanilla pulp, lemon zest, pinch of salt and cinnamon. Allow the semolina porridge to swell over a low heat for approx. 10 min. while stirring.
2. Heat the cherries and their broth in a saucepan. Mix the cornflour with a little cold water, add to the cherries, bring to the boil briefly and leave to cool.
3. Serve the almond semolina porridge in deep plates, sprinkle with coarsely crumbled amarettini and mint leaves and serve with the cherry compote.
Preparation time approx. 45 minutes
Nutritional values per portion approx.:
Calories: 331
joules: 884
Protein: 3.9 g
Fat: 2,9 g
Carbohydrates: 46.8 g
(FoodCentrale by ddp images)
