Semolina Flambé with Balsamic Strawberries

Heat the milk, vanilla pulp and pod in a saucepan. Soak the gelatine in cold water. Separate the eggs, then whisk the yolks. Bring the milk to the boil once and slowly add the semolina, stirring constantly. Now add the creamy egg yolk and stir. Take the pot off the stove and let it swell a little. Stir in lemon zest and the squeezed gelatine. Let the semolina cool down, preferably in the refrigerator.

Add the sugar to the egg white and beat the mixture until stiff. Whip the cream until creamy. As soon as the semolina has cooled down, fold the cream and egg whites into the mixture. Fill into molds and cool again in the refrigerator for about 2 hours until the flammeri is firm.

Clean the strawberries and cut them into small pieces if necessary. Mix the vinegar and honey with a whisk. Marinate the strawberries in it just before serving.

Turn the semolina flambé out of the mold (if it does not come off immediately, you can dip the mold briefly in hot water) and drape the strawberries around or over them.