Semolina Flammeri with Tipsy Strawberries
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml milk
- 60 g suar
- 40 g semolina
- 3 sheets gelatine, white
- 1 vanilla pod (vanilla pulp)
- 1 pinch (s) salt
- some orange zest
- some lemon zest
- 1 egg yolk
- 200 ml cream
- 300 g strawberries
- 1 tablespoon sugar
- 5 tablespoon Grand Marnier
- 1 tablespoon lemon balm
Print Recipe
Pin Recipe Instructions
- Soak the gelatin in cold water.
- Bring the milk, vanilla pulp, salt, lemon and orange zest and sugar to the boil and stir in the semolina. Simmer over low heat for about 3 minutes while stirring.
- Pour into a cold bowl. Add gelatine until dripping wet and dissolve while stirring. Stir in the egg yolks and let cool. Whip the cream until stiff. Mix about a third into the semolina, fold in the rest loosely.
- Fill into dessert glasses and refrigerate for at least 4 hours.
- Wash the strawberries, drain them well, clean and cut into small pieces. Mix with sugar, Grand Marnier and lemon balm.
- Just before serving, cover the semolina flambées with the strawberries
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