Recipe with fresh Cherries

Served with a cherry coulis, this recipe is a light dessert that falls somewhere between a custard and a small cake, made with semolina. 🍒

The coconut milk adds an exotic flavor that pairs well with the aroma of cherries. I discovered this recipe on Chef Simon’s website.

 

 

Step 1 : Cherry Coulis

1. Wash and pit the cherries. Cook them for 10 minutes with lemon juice, water, and sugar.
2. Pour the cherries and cooking juice into a blender.
3. Blend until smooth to obtain a coulis.

Step 2 : Coconut Semolina

1. In a saucepan, heat 1 ⅔ (400 ml) coconut milk, 3 fl oz (100 ml) water, and 1 tbsp (35 g) sugar.
2. Once the mixture reaches a gentle simmer (*), reduce the heat.
   Gradually add the semolina, stirring continuously with a whisk to prevent clumps from forming.
3. Cook the mixture over low heat for approximately 5 minutes, while stirring with a wooden spatula.
   Generally, as soon as the mixture begins to thicken, it should be removed from heat to prevent the semolina from becoming too compact.

Step 3 : Dessert Presentation

1. Pour the cherry coulis into individual ramekins or serving glasses.
2. Add the warm coconut semolina on top of the coulis.
3. Let the dessert cool, then cover it with plastic wrap and refrigerate for several hours (e.g., overnight).

 

 

Gisou’s Tips and Tricks

• (*) Initially, I used to boil the mixture, but as soon as I added the semolina, it would become compact very quickly, even within the first minute of cooking! By adding the semolina at the first signs of simmering, it can be cooked for approximately 5 minutes, resulting in a creamy texture.
• The trickiest part of this recipe is to avoid lumps in the semolina and prevent it from becoming too compact.
• To pit the cherries, I used an olive and cherry pitter, which saved me a lot of time.