Semolina, Basil and Strawberries

Syrup:

1. For the syrup, bring the sugar to the boil with water and simmer until it has dissolved. Then add cinnamon and lemon juice. Let cool down.

Puff pastry:

1. For the puff pastry, pile the flour on a work surface, make a large indentation in the center, add salt, egg yolk and water to the hollow.
2. Place the softened butter in small pieces on the edge. Knead all ingredients from the edge with your hands into a smooth dough. Roll out the dough into a sheet.
3. Cut the cold butter lengthways into 6 equally thick slices and place in the middle of the pastry sheet. Fold the protruding ends of the dough over the butter and press lightly.
4. Dust the dough with a little flour and roll out again. Fold the dough from right to left towards the middle. Then fold the two halves over each other and cover and chill for 15 minutes.
5. Roll out the dough again and fold as already described. Repeat this process two more times and refrigerate the dough for 30 minutes each time.

Semolina filling of the cuts:

1. For the filling, mix the semolina and vanilla pudding powder with a little cold milk. Bring the rest of the milk to the boil, stir in the semolina / pudding powder mixture.
2. Mix the eggs with sugar and melted butter and stir into the semolina mixture.
3. Grease a rectangular baking dish with butter, put half of the puff pastry in it, spread the filling on top and cover with the remaining puff pastry.
4. Cut the puff pastry into a diamond shape on the surface with a knife, sprinkle with a little water and bake at 180 degrees on the lowest rail (top / bottom heat) for about 30 minutes until golden.
5. Take the hot semolina casserole out of the oven and immediately pour the cooled syrup over it and leave it to stand overnight.
6. Now the semolina slices can be cut out of the cold semolina casserole.

Basil ice cream:

1. Let the sugar and water boil down for the ice cream (takes about 10 minutes). Clean, wash and dry the basil leaves.
2. Squeeze the lemon and save the juice. Finely puree the basil with the sugar (mixer) and add lemon juice to taste.
3. Add yogurt and pepper and stir. Pour the mixture into a flat bowl with a lid and place in the freezer for at least 8 hours.

Sesame Chips:

1. For the sesame chips, let the sugar caramelize lightly in a pan. Add the sesame seeds and butter and stir quickly. Pour the mixture onto baking paper and quickly cover with another baking paper.
2. Then roll out thinly with a rolling pin. Sprinkle with salt flakes as desired and let the mixture cool down. Portions can then be broken off at will after cooling.

Chocolate bowl:

1. For the chocolate shells, melt 150 g of the chocolate in a water bath. Remove the melted chocolate from the heat and add the remaining 50 g.
2. Now use a teaspoon to apply circles (feet) approx. 3 cm in size to baking paper. Dip the inflated balloon into the liquid chocolate and place it on the prepared circle.
3. Then let it cool down and after approx. 30 minutes carefully burst the balloon and remove the remains of the balloon.

Strawberries:

1. For the strawberries, first cut the strawberries into bite-sized pieces. Then add vinegar and pepper and let it steep for at least 3 hours.
2. Just before serving, finely chop the mint and mix with the strawberries. The strawberry salad can then be served in the chocolate bowl.