Chocolate flummery with vanilla sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel a few rolls from the chocolate with a peeler for decoration and chill them. Bring 500 ml milk to the boil. Separate the eggs. Beat the egg whites until stiff, then add 30 g sugar. Stir semolina, vanilla sugar and 30 g sugar into the milk and simmer for 1 minute at medium heat while stirring.

2. 2

   Break up the rest of the chocolate and melt it in the semolina mixture. Rinse the moulds (250 ml content) with cold water. Stir the egg yolks and beaten egg white quickly into the semolina mixture, bring to the boil briefly, then immediately fill into the moulds and chill for approx. 1 hour. Bring 440 ml milk to the boil. Stir 60 ml milk, 2 tablespoons sugar and sauce powder until smooth. Add the powder to the milk and bring to the boil briefly. Cover sauce with foil. Wash the strawberries, dab dry and cut in half. Hold the moulds in hot water up to the rim.

3. 3

   Add the powder to the milk and bring to the boil briefly. Cover sauce with foil. Wash the strawberries, dab dry and cut in half. Hold the moulds in hot water up to the rim. Turn out the flummery from the ramekins. Decorate the flummery with strawberries and chocolate rolls and serve with cold or lukewarm vanilla sauce

Nutrition Facts

KCAL
420 kcal

CARBS
52 g

FATS
16 g

PROTEINS
14 g