Semolina Wafers with Cherry Compote

For the porridge, rinse the lemon with hot water and grate the zest. Boil fat, milk, salt, sugar and lemon peel. Add semolina and stir for three minutes. Remove the semolina from the heat and fold in the egg. Pour the semolina onto a baking sheet rinsed with cold water. Spread 1cm thick with a moistened palette or kitchen knife. Cool, then cut 5cm diamonds. Heat the clarified butter in a frying pan and roast the semolina slices in turn in it on both sides until golden brown. Arrange the semolina slices on a plate and sprinkle with mixed sugar and cinnamon.

For the cherry compote, drain the cherries in a sieve, reserving the juice. Stir through the cornstarch and five tablespoons of cherry juice from the jar. Bring the remaining cherry juice to a boil with the cinnamon stick. Add the stirred cornstarch to the boiling liquid and stir for one minute. Add the cherries and cool a little bit.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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