This article presents a recipe for Grießflammeri (semolina pudding) with Cherry Compote, a perfect summer dessert. Cherries are highlighted as the seasonal stars, ideal for delicious treats. The recipe features a refreshing, easy-to-make cherry compote paired with a unique semolina pudding. Unlike traditional versions, this Grießflammeri incorporates whisked egg whites for a lighter texture. The dessert is described as simple to prepare, involving cooking the compote and then the semolina pudding before combining them. This recipe is part of a „Bake Together“ blogging project, emphasizing the versatility of cherries in various sweet dishes.
In summer, cherries and strawberries are the absolute stars in our kitchen. Both are fantastic for baking and creating delicious desserts. In this recipe, cherries take the lead role… or let’s say, a key role alongside the semolina pudding. Without the pudding, our Semolina Pudding aka. Grießflammeri with Cherry Compote would just be compote. Not bad on its own, of course, but the combination is what makes the dessert truly special!
Grießflammeri mit Kirschkompott | Bake to the roots
Cooking up some delicious compote or fruit jelly from various fruits or berries in the summer is always a great idea – especially when those fruits or berries are in season and more affordable than the rest of the year. Once cooked and chilled, compote or fruit jelly makes for a tasty, refreshing dessert on a hot summer day.
The second-best thing about a dessert like this? You can easily use it in other sweet recipes, too. It’s an obvious choice for a delicious semolina pudding, like the one here, but compote and fruit jelly work wonders in cakes and other sweet treats. Our Cherry Cheesecake Brownies, for instance, wouldn’t be only half as good without that delicious layer of cherry compote on top…
Since fresh berries and fruit like cherries play such a big role in summer, the theme for this month’s »Bake Together« is… who would have thought: Cherries! You probably could have guessed that from the title of the recipe and the intro already. Though it could have been compote or fruit jelly as well.
Anyway. Once a month, my dear blogger friend Andrea from Zimtkeks & Apfeltarte and I come together for our joint project called »Bake Together – The Baking Surprise«. Once a month we pick a shared theme, come up with something sweet or savory, and then publish the results on our blogs at the same time. That’s the »surprise« part. You see, neither of us knows what the other has come up with for the theme.
Grießflammeri mit Kirschkompott | Bake to the roots
This time, the theme was cherries – with the additional requirement to come up with a dessert. We’ve already done plenty of cherry cakes, so a dessert was the way to go this time. So making some cherry compote is a perfect choice for this.
Preparing this dessert is incredibly easy. First, you cook the cherry compote. Technically, since cornstarch is used to thicken the juice, it’s called »Grütze« here in Germany, but we tend to call thinner and thicker fruity sauces all »compote«. Anyway. Next up is the semolina pudding aka. Grießflammeri. Unlike the standard Semolina Pudding Grandma used to make, this version involves folding in some whisked egg whites. And that’s basically it. Just combine the two components on glasses or bowls and enjoy. It’s that simple.
Click on the picture to get to the recipe –
Click on the picture to get to the recipe –
When it comes to cherries, we have plenty more to offer here on the blog. We’ve collected quite a few recipes over the years. If you want to stick with the »compote topic«, you might want to check out our Drop Donuts with Cherry Compote. It’s a delicious dessert – perfect for summer or winter alike. Thanks to frozen cherries or canned cherries, this is something you can do any day of the year. The same applies to our Funnel Cakes with Cherry Compote – there, too, you combine something deep-fried with the cherry compote. So good!
Of course, there are also less greasy and less labor-intensive options. A classic Kaiserschmarrn aka. Shredded Pancake with Cherry Compote is the perfect example here. Though ours isn’t quite that classic. Our version is vegan and is made without eggs or dairy products. If you’d like to check out more cherry recipes, simply type »cherries« into the blog’s search bar or ask Uncle Google what cherry recipes we have here… He knows his way around the blog perfectly.
INGREDIENTS / ZUTATEN
Grießflammeri mit Kirschkompott | Bake to the roots
DIRECTIONS / ZUBEREITUNG
1. Wash, dry, and pit the cherries for the compote. Place them in a small saucepan together with the brown sugar, lemon juice, and vanilla extract (optional). Heat up and let the cherries simmer over medium heat until they soften slightly – make sure they do not fall apart. Stir the cornstarch into the cherry juice (or water) until completely dissolved, then add this mixture to the saucepan and stir it in. Let everything simmer while stirring constantly until the compote has thickened nicely. It may look like a soup at first but will quickly thicken up. Remove the compote from the heat and let it cool down.
2. Separate the egg for the Grießflammeri – set the yolk aside and beat the egg white with the sugar until stiff peaks form. Set aside as well.
3. Add the milk, orange blossom water, ground cinnamon, and salt to a saucepan and heat up while stirring constantly. As soon as the milk starts to boil, add the semolina and stir it in. Let the mixture bubble and thicken over medium heat. Remove from the heat and let the semolina mixture cool briefly, then stir in the egg yolk. After that, gently fold in the stiff egg white in several batches. Spoon the semolina mixture into dessert glasses and let it cool down completely.
4. If desired, toast a few sliced almonds in a dry pan (without fat) before serving. Spoon the cherry compote on top of the Grießflammeri, sprinkle everything with some toasted almonds (optional), and serve.
1. Die Kirschen für das Kompott waschen, trocknen und entsteinen. Zusammen mit dem braunen Zucker, Zitronensaft und Vanille Extrakt (optional) in einen kleinen Topf geben und auf dem Herd erhitzen. Die Kirschen bei mittlerer Hitzezufuhr einige Zeit köcheln lassen, bis sie etwas weicher geworden sind, aber noch nicht zerfallen. Den Kirschsaft bzw. das Wasser mit der Speisestärke verrühren, bis sich diese komplett aufgelöst hat, dann zum Topf dazugeben und unterrühren. Alles unter ständigem Rühren erhitzen und köcheln lassen, bis das Kompott schön angedickt hat. Das sieht zu Anfang eher nach einer Suppe aus, wird dann aber schnell dickflüssig. Das fertige Kompott vom Herd ziehen und abkühlen lassen.
2. Das Ei für das Grießflammeri trennen – das Eigelb zur Seite stellen und das Eiweiß mit dem Zucker zu einem dicken Eischnee aufschlagen. Ebenfalls zur Seite stellen.
3. Die Milch mit Orangenblütenwasser, Zimt und Salz in einen Topf geben und unter ständigem Rühren erhitzen. Sobald die Milch anfängt zu kochen, den Grieß dazugeben und unterrühren. Die Mischung bei mittlerer Hitzezufuhr einige Zeit blubbern und andicken lassen. Den Topf vom Herd ziehen und den Grießbrei kurz abkühlen lassen, dann das Eigelb unterrühren. Zum Schluss den Eischnee in mehreren Portionen vorsichtig unterheben. Die Masse dann in Dessertgläser füllen und komplett abkühlen lassen.
4. Wer mag, kann vor dem Servieren noch ein paar Mandelblättchen in einer trockenen Pfanne ohne Fett anrösten. Das Kirschkompott auf die Grießflammeri geben, alles mit gerösteten Mandelblättchen bestreuen (optional) und dann servieren.
Grießflammeri mit Kirschkompott | Bake to the roots
Grießflammeri mit Kirschkompott | Bake to the roots
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Here is a version of the recipe you can print easily.
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Description
A classic dessert grandma loved to make: Grießflammeri aka. Semolina Pudding with Cherry Compote is not only in summer a great dessert for the family!
1. Wash, dry, and pit the cherries for the compote. Place them in a small saucepan together with the brown sugar, lemon juice, and vanilla extract (optional). Heat up and let the cherries simmer over medium heat until they soften slightly – make sure they do not fall apart. Stir the cornstarch into the cherry juice (or water) until completely dissolved, then add this mixture to the saucepan and stir it in. Let everything simmer while stirring constantly until the compote has thickened nicely. It may look like a soup at first but will quickly thicken up. Remove the compote from the heat and let it cool down.
2. Separate the egg for the Grießflammeri – set the yolk aside and beat the egg white with the sugar until stiff peaks form. Set aside as well.
3. Add the milk, orange blossom water, ground cinnamon, and salt to a saucepan and heat up while stirring constantly. As soon as the milk starts to boil, add the semolina and stir it in. Let the mixture bubble and thicken over medium heat. Remove from the heat and let the semolina mixture cool briefly, then stir in the egg yolk. After that, gently fold in the stiff egg white in several batches. Spoon the semolina mixture into dessert glasses and let it cool down completely.
4. If desired, toast a few sliced almonds in a dry pan (without fat) before serving. Spoon the cherry compote on top of the Grießflammeri, sprinkle everything with some toasted almonds (optional), and serve.
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Grießflammeri (Semolina Pudding) with Cherry Compote | Bake to the roots
Grießflammeri (Semolina Pudding) with Cherry Compote | Bake to the roots
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