Add sugar and juice of one lemon, mix in apple slices and bind everything together with cooled maizena (corn starch). Cook semolina with butter, milk, sugar, lemon zest and egg yolk, fold in beaten egg white, form into dumplings and serve with elderberry soup in a deep plate. Cut the strawberries into quarters, roll them in sugar and sprinkle with grated chocolate. For the sauce, beat the egg yolks with Calvados, sugar and a little nutmeg and fold in the whipped cream.
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