Semolina flummery with raspberry sauce

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Defrost the raspberries. Bring milk, 30 g sugar and vanilla pulp to the boil. Sprinkle in semolina while stirring and let it simmer at low heat for about 5 minutes. Soak gelatine in cold water. Whip the eggs, lemon zest and 50 g sugar to a white cream.

2. 2

   Squeeze the gelatine and stir into the hot semolina. Fold in the egg cream and chill. Whip the cream until stiff and also refrigerate. As soon as the semolina begins to gel, fold in the cream. Wash, clean and halve the strawberries. Place some on the bottom of a Charlotte or pudding mould (approx. 1 litre capacity). Pour in the semolina mixture, smooth it down and put it in a cool place for at least 2 hours. Roast the almonds in a pan without fat until golden brown. Pass the raspberries through a sieve. Stir the remaining sugar into the puree.

3. 3

   Pour in the semolina mixture, smooth it down and put it in a cool place for at least 2 hours. Roast the almonds in a pan without fat until golden brown. Pass the raspberries through a sieve. Stir the remaining sugar into the puree. Place the mould briefly in hot water. Turn out the flummery onto a plate, sprinkle with almonds and decorate with remaining strawberries and lemon balm as desired. Serve with raspberry sauce

4. 4

   (4 servings). 1260 kJ/300 kcal. E 10 g, F 14 g, KH 35 g (6 servings)

Nutrition Facts

KCAL
450 kcal

CARBS
53 g

FATS
21 g

PROTEINS
14 g