Semolina soufflé with tipsy strawberries

Ingredients for 4 servings:

• 250 ml milk
• 60 g sugar
• 40 g semolina
• 3 sheets of white gelatin
• 1 vanilla pod(s) (vanilla pulp)
• 1 pinch of salt
• some orange zest
• some lemon zest
• 1 egg yolk
• 200 ml cream
• 300 g strawberries
• 1 tbsp sugar
• 5 tbsp Grand Marnier
• 1 tbsp lemon balm

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak the gelatin in cold water. Bring the milk, vanilla seeds, salt, lemon and orange zest, and sugar to a boil, then stir in the semolina. Simmer over low heat for about 3 minutes while stirring. Pour into a cold bowl. Add the gelatin while still wet and stir until dissolved. Stir in the egg yolk and let cool. Whisk the cream until stiff. Stir about a third into the semolina pudding, then fold in the rest loosely. Pour into dessert glasses and chill for at least 4 hours. Wash the strawberries, drain well, hull, and chop. Mix with the sugar, Grand Marnier, and lemon balm. Just before serving, top the semolina pudding with the strawberries.