Semolina Pudding with Mango Carpaccio and Hot Cherries

For the semolina pudding with mango carpaccio and hot cherries, boil the semolina in the milk with honey, sugar and pepper, pour it into a buttered mold, let it cool down and turn it into the center of a flat plate.

Remove the peel from the mango, cut into slices, marinate with honey and juice of one lemon and garnish in a fan shape around the semolina.

Pit the cherries, caramelize in sugar and honey and drape over the mango wedges. Serve the semolina pudding with mango carpaccio and hot cherries.

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