For the soup, rinse, stem, drain and pit the cherries. Make with cinnamon, water, sugar and cloves in a saucepan for 15 minutes. Mix cornstarch with a little cold water. Thicken soup with it. Keep warm.
For the dumplings, bring salt, milk, sugar and lemon peel to a boil in a saucepan. Pour in semolina. Cook for 5 minutes while stirring. Stir egg yolks in a cup with a little bit of semolina mixture. Stir back into dumpling mixture. Cut dumplings with a teaspoon. Slide into the cherry soup and boil down for 5 min. Perfume soup with rum.
Menu 5/295
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