Drain the plums and collect the juice. Stir 4 tablespoons of juice and starch until smooth. Boil up the rest of the juice, 1 packet of vanilla sugar and cinnamon. Stir the starch into the boiling juice, bring to the boil and simmer for 2-3 minutes. Fold in plums and chill. Melt 3 tablespoons of sugar.
Add nuts and roast in caramel. To cool down, spread out on a baking tray lined with baking paper. Bring 500 ml milk, 2 tablespoons sugar, 1 packet vanilla sugar and fat to the boil. Remove from heat and sprinkle in semolina while stirring. Bring to the boil once, remove from the heat, cover and leave to swell for about 5 minutes. In the meantime, separate the egg. Beat the egg white until stiff, add 1 tbsp. sugar and salt. Whisk egg yolk with 4 tbsp. milk. Stir into the semolina porridge. Fold in the beaten egg white.
Beat the egg white until stiff, add 1 tbsp. sugar and salt. Whisk egg yolk with 4 tbsp. milk. Stir into the semolina porridge. Fold in the beaten egg white. Chop brittle and stir into the semolina. Arrange in bowls with compote
Waiting time approx. 15 minutes