Semolina flummery on raspberry puree

Name: Semolina flummery on raspberry puree
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 l Milk; 2-3 TABLESPOONS Sugar; 7-10 Tbsp grated rind of 1/2 organic lemon; 60 g Common wheat semolina; 1 Egg; 7-10 Tbsp Salt; 250 g Raspberries; 1 package Vanillin sugar; 2 TABLESPOONS Whipped cream; 2 stem(s) Lemon balm

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 l Milk
2-3 TABLESPOONS Sugar
7-10 Tbsp grated rind of 1/2 organic lemon
60 g Common wheat semolina
1 Egg
7-10 Tbsp Salt
250 g Raspberries
1 package Vanillin sugar
2 TABLESPOONS Whipped cream
2 stem(s) Lemon balm

Directions

1
Bring milk, sugar and lemon peel to the boil. Stir in semolina and let it swell at low heat for about 5 minutes
2
Separate the egg. Stir the egg yolk into the hot semolina. Beat egg white and 1 pinch of salt until stiff. Fold into the semolina. Pour the mixture into 4 cold rinsed moulds (150 ml each). Chill for at least 4 hours.
3
Select the raspberries, rinse and, except for a few, puree them. Season to taste with vanilla sugar and arrange on 4 plates. Drizzle cream over the raspberries as a blob. Remove the flummery from the pan and turn it over onto the plates. Decorate with lemon balm and raspberries