Summary

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

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Instructions

1. Soak the gelatin in cold water.
2. 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.
3. 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.
4. Fill into dessert glasses and refrigerate for at least 4 hours.
5. Wash the strawberries, drain them well, clean and cut into small pieces. Mix with sugar, Grand Marnier and lemon balm.
6. Just before serving, cover the semolina flambées with the strawberries