Semolina Flammeri with Stewed Plums | Late Summer Classic

Slit the vanilla pod lengthwise and scrape out the seeds. Bring the milk to a boil in a saucepan with the vanilla seeds, the scraped pod, 40 g sugar, a pinch of fine salt, and 20 g butter.

Slowly trickle in the soft wheat semolina while stirring constantly with a whisk. Reduce the heat and let the semolina porridge simmer gently for about 3–4 minutes while stirring until it thickens to a rich, creamy consistency. Remove the vanilla pod and let the semolina porridge cool until lukewarm.

Whip the heavy cream until stiff peaks form and gently fold it into the still slightly lukewarm semolina pudding. Divide the mixture into 4 ramekins that have been rinsed with cold water, then refrigerate for at least 2 hours to set.