Semolina Flummery with Strawberries on Raspberry Puree

(approx. 35 min) Rinse strawberries well, remove greenery, finely crush half in hand blender, chop other half into small cubes. Finely crush the raspberries in a hand mixer. Beat egg yolks with sugar until creamy. Whip the cream until stiff. Soak gelatine in cold water, squeeze well, melt. Clean eight strawberries and cut into compartments.

Boil milk well with cinnamon stick, orange and lemon peel, remove ingredients from milk, mix in semolina. Then stir in sugar-egg yolk mixture, add strawberry puree, stir in gelatin and whipped cream, lastly add strawberry cubes.

Pour quantity into ramekins that have been rinsed to cool, refrigerate for at least four to five hours, preferably overnight. Then turn out, cut in half, cut one half into corners and fan out on a flat plate and arrange the other half on top.

Add strawberry cups, drizzle raspberry puree all around, garnish with mint croissants.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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