Semolina foam with almond brittle and raspberry sauce

Ingredients

Directions

1. 1

   Caramelise 100 g sugar in an uncoated pan until golden brown and stir in the almonds. Smooth evenly on a greased aluminium foil and allow to harden. Mix the raspberries with 50 g sugar and lemon juice and defrost. Wash the lemon thoroughly and peel the thin peel with a peeler. Bring milk, vanilla sugar, salt, remaining sugar and lemon peel to the boil.

2. 2

   In the meantime, separate the eggs. Remove the lemon peel from the milk. Take the pot from the stove, stir in semolina and let it swell for about 5 minutes. Whisk the egg yolks, mix with some semolina porridge and stir in slowly, let it cool down a bit. Beat egg white until stiff and fold in portions. Pour into glasses and chill. Puree sugared raspberries and pour into a jug. Break the brittle into small pieces. Decorate semolina foam with brittle and, if desired, with lemon slices and zest.

3. 3

   Beat egg white until stiff and fold in portions. Pour into glasses and chill. Puree sugared raspberries and pour into a jug. Break the brittle into small pieces. Decorate semolina foam with brittle and, if desired, with lemon slices and zest. Add raspberry sauce extra

4. 4

   Per serving 2010 kJ/ 480 kcal. E 13 g/ F 15 g/ KH 73 g