Carefully warm the milk with the vanilla pod and the scraped pulp and dissolve the sugar and the marzipan mixture cut into pieces. Then slowly stir in the semolina, remove from the stove and let it cool down, stirring again and again so that no skin forms, it also cools down more quickly. Whip the cream until stiff and carefully fold it into the cold Flammeri.
Red grits or just a seasonal fruit pulp go well with it.
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