Burnt Semolina with Rhubarb

semolina

1. Separate the eggs. Mix the egg yolks with the lime zest. Beat the egg whites with the pinch of salt until stiff. Line a flat shape with parchment paper, wet the parchment paper nicely and then crumple it up and squeeze it out well, then it fits wonderfully into the shape. Soak the gelatine in cold water.
2. Put the cream and milk in a saucepan. Scrape out the vanilla pod and add the pulp and pod. Also add the palm sugar. Now bring everything to the boil while stirring – the palm sugar should dissolve completely.
3. When everything boils, set the stove to medium heat and let the semolina trickle in and let it swell for about 5 minutes while stirring and then remove from the stove and let it cool down for about 5 minutes, stirring occasionally so that no skin forms .
4. Then vigorously stir in the eggs with the lime zest and then stir in the squeezed gelatin very well. Let everything cool for about 15 minutes and then carefully fold in the egg whites. Pour the mixture into the mold, cover with cling film and let it set in the refrigerator.

rhubarb

1. Wash the rhubarb and cut into 4 mm thick pieces and place in a saucepan. Pour the sugar over it and let stand for about 30 minutes so that some juice forms. Then place on the stove and bring to the boil while stirring and then simmer briefly on a low flame until the rhubarb begins to dissolve.
2. Then immediately put everything in a bowl, season with the wild raspberry spirit and let cool down.

finish

1. Cut out the semolina with a circular cutter and arrange on a plate. Sprinkle the semolina on top with a little raw cane sugar and burn with the flame thrower, so that a nice crust forms, arrange the rhubarb all around, garnish and serve immediately.