Semolina pudding with strawberries in balsamic vinegar

Ingredients for 8 servings:

• 250 ml milk
• 1 vanilla pod(s)
• 40 g semolina
• 1 pinch(s) lemon zest
• 3 eggs
• 60 g sugar
• 4 sheets of gelatin
• 150 ml cream
• 500 g strawberries
• 1 tbsp honey
• 4 tbsp balsamic vinegar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Heat the milk, vanilla seeds, and pod in a saucepan. Soak the gelatin in cold water. Separate the eggs, then whisk the yolks. Bring the milk to a boil and slowly add the semolina, stirring constantly. Now add the creamed egg yolks and mix. Remove the pan from the heat and let it swell slightly. Stir in the lemon zest and the squeezed gelatin. Let the semolina cool, preferably in the refrigerator. Add the sugar to the egg whites and beat the mixture until stiff. Whisk the cream until creamy. Once the semolina has cooled, fold the cream and beaten egg whites into the mixture. Pour into molds and chill in the refrigerator for another 2 hours, until the Flammeri is firm. Hull the strawberries and chop them up a little if necessary. Whisk together the vinegar and honey. Marinate the strawberries in the vinegar just before serving. Turn the semolina pudding out of the molds (if it doesn’t come out immediately, you can dip the molds briefly in hot water) and arrange the strawberries around it or on top.