Chocolate Pouring Flummery with Cherry Wreath

For the Schoko Gießflammerie, drain the sour cherries through a sieve. Collect the juice and set aside either with mineral water for drinking or for other dishes.

Bring the milk to the boil with the sugar and cocoa powder. Sprinkle in the semolina, stirring constantly. Bring to the boil briefly, turn off the heat and allow the semolina to swell.

Beat the egg whites with a pinch of salt until stiff and fold into the cooled flummery. Divide the chocolate semolina flummery among 4 deep plates and surround with the cherries.

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