Pot Dumplings with Hot Sour Cherries and Butter Crumbs

Drain the curd cheese in a dish. Stir butter until creamy, add salt and alternately semolina and eggs. Finally, briefly stir in the drained curd (do not stir too long, otherwise the mixture becomes soupy). Allow to swell in the refrigerator for 2-3 hours. Cut dumplings and boil in salted water for 20 minutes. The dumplings can be prepared and, if necessary, reheated in hot water or even frozen. For the hot sour cherries, caramelize the sugar in a saucepan, extinguish with the juice of the sour cherries and thicken with the cornflour mixed with a little bit of cherry juice. Season with cinnamon and warm the cherries in the sauce. For the butter crumbs, brown the butter slightly in a frying pan, add the crumbs with sugar, toast lightly. Remove from heat and add cinnamon.

To serve, place hot cherries on a plate, place pot dumplings on top and sprinkle with butter crumbs.

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