A wonderful dessert that’s made ahead and the perfect end to a delicious menu.
By the way, the original recipe comes from Alfons Schuhbeck, one of my favorite chefs when it comes to fine Bavarian cuisine.
Semolina Flummery with Roasted Plum Compote
Ingredients
- 2 egg yolks
- 4 tbsp sugar
- 3 leaves white gelatin
- 0.5 vanilla bean
- 250 ml milk
- 200 g heavy cream
- 1 pinch lemon zest
- 1 pinch orange zest
- 1 pinch grated ginger
- 40 g durum wheat or soft wheat semolina
- 1 tsp rum
- 1 tbsp orange liqueur, e.g. Grand Marnier
- 1 egg white
- salt
For the roasted plum compote
- 600 g yellow plums, or apricots, nectarines, etc.
- 80 g sugar
- 1 lemon
- 1 cinnamon stick
- 0.5 vanilla bean
Nutrition per serving, approx.: 479 kcal8 g protein62 g carbs20 g fat3 g fiber
Estimates, calculated from the ingredients.
Instructions
- Beat 2 egg yolks with 1 tbsp sugar until pale and fluffy.
- Soak 3 leaves white gelatin in cold water.
- Slit 0.5 vanilla bean lengthwise.
- Carefully bring 250 ml milk with 2 tbsp sugar, 1 pinch lemon zest, 1 pinch orange zest, 1 pinch grated ginger and the vanilla bean to a brief boil in a saucepan.
- Stir in 40 g durum wheat or soft wheat semolina and cook over low heat for 3 – 5 minutes into a semolina pudding, stirring constantly.
- Take off the heat and remove the vanilla bean.
- Gradually stir the still-warm semolina pudding into the beaten egg yolks.
- Squeeze the gelatin out very well and add it. Stir until the gelatin has completely dissolved.
- Stir in 1 tsp rum and 1 tbsp orange liqueur and let cool to room temperature.
- Beat 1 egg white with 1 pinch of salt and 1 tbsp sugar to stiff peaks.
- Whip the 200 g heavy cream to soft peaks and gently combine with the beaten egg white.
- Fold the mixture into the semolina pudding and fill into 4 small molds (approx. 120 ml).
- Cover and refrigerate for at least 2 hours.
- Pit 600 g yellow plums and cut them into even pieces.
- Mix with 80 g sugar, the juice of 1 lemon, 1 cinnamon stick and 0.5 vanilla bean, put in a large baking dish and let steep for 30 minutes.
- Preheat the oven to 180 °C (350 °F), conventional oven (top and bottom heat).
- Cook the plums on the middle rack for 12 – 15 minutes until soft, stirring frequently.
- Take the roasted plum compote out of the oven and let it cool until lukewarm. Remove the cinnamon and the vanilla bean.
- Arrange the semolina flummery with the roasted plum compote and enjoy.
Tips
- For the compote, I always use seasonal fruit. Apricots, nectarines, etc. are also very tasty.
- If you like, you can turn the semolina flummery out of the mold. To do this, carefully hold the mold in hot water almost up to the rim for a few seconds and turn it out with the help of a plate.
- Semolina flummery is also perfect for a buffet. Simply double or triple the semolina mixture, put it in a large bowl and chill for at least 3-4 hours.
- The original recipe comes from the cookbook “Meine bayerische Küche” (My Bavarian Cuisine) by Alfons Schuhbeck (Anzeige).
- Storage: Keep the pudding and plum compote separately in the fridge for 2–3 days, and freeze only the compote.
Find more kitchen tips from A to Z in our Kitchen A–Z.
Private notes
Saved only in your browser – nobody else can see them. They are included when you print.
Something didn’t work or did you spot a mistake? Just email contact@homemadestuff.blog – I appreciate every bit of feedback.
Frequently Asked Questions about Semolina Flummery with Plum Compote
What fruit can I use instead of plums?
Simply use whatever fruit is in season. Apricots or nectarines are also delicious in the compote.
Can I make the semolina flummery ahead?
Yes, it actually needs at least 2 hours in the fridge to set. For a buffet, double the mixture. Pour it into a large bowl and chill for 3–4 hours.
How do I unmold the semolina flummery?
Dip the ramekin almost up to the rim in hot water for a few seconds. Then place a plate on top and carefully turn the flummery out.
How do I best store semolina pudding with plum compote?
Keep the pudding covered in the fridge, where it stays good for 2–3 days. Store the plum compote separately in a clean jar. It also keeps for about 3 days in the fridge. That way the unmolded pudding holds its shape nicely.
Can I freeze semolina pudding?
I wouldn’t freeze the pudding, because the gelatin loses its hold and the texture turns watery. The plum compote, however, freezes well in portions. It keeps for about 3 months and thaws overnight in the fridge.
