Semolina Porridge with Cherry Compote

Clean, wash and pit the cherries.

Mix the vanilla pudding powder with the vanilla sugar and stir smooth with 6 tbsp cherry juice.

Bring the remaining cherry juice to a boil, stir in the pudding mixture and simmer, stirring, for about 3 minutes.

Fold the cherries into the thickened sauce gently, then keep warm.

Split the vanilla pod lengthwise, scrape out the seeds and bring the seeds and pod to a boil with the milk, butter and 3 tbsp sugar.

Remove the pan from the heat and take out the vanilla pod.

Gradually sprinkle in the semolina while stirring, bring briefly to a boil and then let it swell covered for about 5 minutes.

Separate the egg. Beat the egg white with a pinch of salt until stiff, letting 1 tbsp sugar fall in gradually.

Beat the egg yolk, mix with 2 tbsp of the semolina porridge and then stir into the remaining porridge.

Gently fold the beaten egg white into the semolina porridge until everything is light and airy.

Serve the semolina porridge with the cherry compote and sprinkle with cinnamon and sugar to taste.