Flummery of semolina with raspberry sauce

Name: Flummery of semolina with raspberry sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 750 ml Milk; 75 g Sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 75 g Semolina; 1 egg (size M); 250 g frozen raspberries; 2-3 TABLESPOONS Lime juice; 1 package Vanillin sugar; 25 g Butter; 7-10 Tbsp lemon balm, fresh raspberries and lime slices

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

750 ml Milk
75 g Sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
75 g Semolina
1 egg (size M)
250 g frozen raspberries
2-3 TABLESPOONS Lime juice
1 package Vanillin sugar
25 g Butter
7-10 Tbsp lemon balm, fresh raspberries and lime slices

Directions

1
Put milk, 60 g sugar, salt and lemon peel in a pot and bring to the boil. Stir in semolina, bring to the boil while stirring continuously, remove from the heat and allow to swell for about 5 minutes. In the meantime, separate the egg. Whisk egg yolk and 1 tablespoon of water. Beat egg white until stiff. Stir the whisked egg yolk into the semolina. Add the egg white in portions.
2
Immediately fill into 8 small moulds rinsed with cold water. Put in a cool place for about 6 hours. Let raspberries thaw at room temperature for about 1 hour. Puree lime juice, vanilla sugar and raspberries with a hand blender. Heat butter in a small saucepan, sprinkle 15 g sugar over it and let it caramelize slightly. Using a sharp knife, remove semolina from the rim of the mould, turn it over and arrange it on dessert plates with the pureed raspberries and caramelised sugar in butter. Serve decorated with lemon balm, fresh raspberries and slices of lime as desired