Semolina Flammeri with Strawberries in Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 ml milk
- 1 vanilla pod (s)
- 40 g semolina
- 1 pinch (s) lemon (s) - zest
- 3 egg (s)
- 60 g suar
- 4 sheets gelatin
- 150 ml cream
- 500 g strawberries
- 1 tablespoon honey
- 4 tablespoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Heat the milk, vanilla pulp and pod in a saucepan. Soak the gelatine in cold water. Separate the eggs, then whisk the yolks.
- Boil the milk once and slowly add the semolina, stirring constantly. Now add the creamy egg yolk and stir. Take the pot off the stove and let it swell a little. Stir in lemon zest and the squeezed gelatine. Let the semolina cool down, preferably in the refrigerator.
- Add the sugar to the egg white and beat the mixture until stiff. Whip the cream until creamy. As soon as the semolina has cooled down, fold the cream and egg whites into the mixture. Fill into molds and chill in the refrigerator for another 2 hours until the flammeri is firm.
- Clean the strawberries and cut them into small pieces if necessary.
- Mix the vinegar and honey with a whisk. Marinate the strawberries in it just before serving.
- Tip the semolina flambé out of the mold (if it does not come off immediately, you can dip the mold briefly in hot water) and drape the strawberries around or on top.
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