Semolina Flummery with Blackberries


1hr 30m
Preparation/cooking time: ca. 30m + Refrigerate: ca. 60m

Servings
For 4 people


Nutritional Information

Contains 274 Kcal, 6g Protein, 22g Carbohydrates, 17g Fat


Ingredients

  • 3 leaves gelatine
  • 0.5 vanilla pod
  • 2 dl milk
  • 1 organic lemon, use grated zest only
  • 1 fresh egg yolks
  • 30 g durum wheat semolina
  • 1 tbsp. sugar
  • 1.5 dl full cream
  • 250 g blackberries
  • some lemon balm leaves

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Instructions

  • Place the gelatine in cold water for approx. 5 mins. Cut open the vanilla pod lengthways, scrape out the seeds, combine with the milk and lemon zest, bring to the boil. Add the semolina, simmer for approx. 2 mins. over a medium heat, then remove from the heat. Drain the gelatine, stir into the semolina, allow to cool a little.
  • Beat the egg white and sugar for approx. 5 mins. using the whisk on a hand mixer, then mix into the semolina. Whip the cream until stiff, fold in. Divide the mixture into 4 greased ramekins (each approx. 150 ml), smooth down, cover and leave to set in the fridge for approx. 1 hr.
  • Briefly dip the ramekins in hot water and turn out onto plates. Mix the blackberries with the sugar and scatter over the flummery. Decorate with lemon balm.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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