Semolina Flummery with Blueberry Ragout

For the flummery, slit the vanilla bean lengthwise, scrape out the pith and bring to the boil in a high saucepan with the milk and lemon zest. Sift in the semolina, stirring throughout, and bring to a boil.

Soak gelatin in cold water and stir into semolina. Beat the egg yolks with the sugar until creamy, then mix into the semolina. Whip egg whites with a pinch of salt until stiff and fold in.

Whip the whipped cream until stiff and fold in with a pastry spatula just before the semolina mixture sets, fill into cooled rinsed molds and set in the refrigerator.

For the ragout, caramelize sugar, extinguish with butter and kirsch and simmer over low heat for 5 min.

Dry washed blueberries and stir them warm in the stock.

Turn the semolina flummeries out of the molds onto plates, pour blueberry ragout over them, dust with a little powdered sugar and decorate with mint leaves.

Tip: Instead of blueberries, you can also use other seasonal fruits such as raspberries or strawberries.

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