Sort out cherry, wash and remove stones. Leave some cherries for topping, poach the rest with short cup sugar until soften. Cool, force through a strainer with the broth, add sugar, 1/2 dash citric acid, bring to a boil. Add semolina in thin stream to the broth and boil, stirring, for 15-20 minutes. Cool the mixture down to 100^oF (40^oC) and beat until stiff and foamy mass. Put in small ramekins in heaps.

Top with cherries and cherry syrup.