Strawberries with semolina cap

Name: Strawberries with semolina cap
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Strawberries; 1/2 bunch Mint; 4 TABLESPOONS Sugar syrup; 1 Vanilla pod; 1 l Milk; 100 g Sugar; 1 pinch Salt; 150 g Common wheat semolina; 2 Eggs (size M); 30 g Butter; 7-10 Tbsp Icing sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Strawberries
1/2 bunch Mint
4 TABLESPOONS Sugar syrup
1 Vanilla pod
1 l Milk
100 g Sugar
1 pinch Salt
150 g Common wheat semolina
2 Eggs (size M)
30 g Butter
7-10 Tbsp Icing sugar

Directions

1
Wash, clean and halve the strawberries. Wash mint and shake dry. Pluck leaves from the stalks and chop finely. Put something aside for garnishing. Mix the strawberries, except some for decoration, mint and sugar syrup.
2
Set aside and leave to marinate. In the meantime, cut the vanilla pod lengthwise and scrape out the pulp. Boil up milk, sugar, vanilla pulp and salt. Remove from the heat, stir in semolina and let it swell for 5 minutes.
3
In the meantime, separate the eggs. Beat the egg white with the whisk of the hand mixer until stiff. Add egg yolk and 15 g butter to the semolina and stir in. Carefully fold in the beaten egg white. Put marinated strawberries into an ovenproof casserole dish.
4
Spread the semolina cloudy over the strawberries. Spread 15 g butter in flakes on the semolina. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Remove and decorate with remaining strawberries and mint.
5
Dust with icing sugar.