Semolina Flummery on Yoghurt Cream with Fresh Berries
17.03.2016
4 Servings
Semolina Flummery:
½ l milk
1 vanilla bean
grated lemon skin
50 g semolina
8 sheets of gelatine
5 egg yolks
125 g sugar
375 ml cream
2 TBL powder sugar
Yoghurt Cream:
1 carton of yoghurt
1 teaspoon of powder sugar, ½ teaspoon of cinnamon, juice of ½ lemon
2 TBL whipped cream
To Garnish:
400 g mixed berries
Soak gelatine in cold water. Bring milk, vanilla bean and grated lemon peel to a boil. Add semolina while stirring constantly. Stir over low heat until the mixture thickens. Stir in the squeezed out gelatine. Beat egg yolk and sugar until creamy; gradually add to the semolina mixture. Place on iced water and stir until cold. Toss in the stiffly whipped cream, fill into greased little bowls and chill in the refrigerator for about 5 hours.
For the yoghurt cream stir yoghurt with powder sugar, cinnamon and lemon juice until smooth. Stir in gently whipped cream. Spread yoghurt on a plate, place turned out semolina flummery on top and garnish with fresh berries.