Semolina flummery with strawberry sauce and kiwi

Name: Semolina flummery with strawberry sauce and kiwi
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 egg (size M); 1/2 l Milk; 70 g Sugar; 7-10 Tbsp thinly peeled rind of 1 untreated lemon; 1 TEASPOON Bourbon vanilla sugar; 60 g Semolina; 250 g Strawberries; 1 TABLESPOON Lemon juice; 2 Kiwis; 7-10 Tbsp to decorate lemon julienne and balm leaves

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 egg (size M)
1/2 l Milk
70 g Sugar
7-10 Tbsp thinly peeled rind of 1 untreated lemon
1 TEASPOON Bourbon vanilla sugar
60 g Semolina
250 g Strawberries
1 TABLESPOON Lemon juice
2 Kiwis
7-10 Tbsp to decorate lemon julienne and balm leaves

Directions

1
Separate the egg. Beat egg white until stiff. Stir egg yolk and 2 tablespoons of milk until smooth. Boil up the rest of the milk, 50 g sugar, lemon peel and vanilla sugar. Remove from heat, remove lemon peel and sprinkle in the semolina while stirring.
2
Bring to the boil again while stirring and allow to swell for 4-5 minutes. Stir in the egg yolk, then fold in the beaten egg white. Rinse small pudding moulds (approx. 150 ml content) with cold water and fill in the flummery.
3
Put the ramekins in a cool place for a few hours. Carefully wash the strawberries, dab dry and, except for 4 for decoration, clean them. Weigh 150 g strawberries, cut roughly into pieces and puree with remaining sugar and lemon juice.
4
Peel and slice the kiwis. Turn the flummery out of the moulds directly onto the plates. Pour strawberry sauce around it. Arrange the kiwi slices and remaining strawberries (possibly in slices) on the plates and serve decorated with lemon julienne and lemon balm.