Flummery with Blueberries

Boil the lemon zest, salt, milk and sugar. Sprinkle in the semolina and swell, stirring, for about 5 minutes.

Separate the egg. Mix the egg yolks with a little bit of hot semolina and stir into the hot mixture. Whip the egg whites to stiff peaks and gently fold into the flummery.

Rinse no ramekins (each one eighth liter capacity) with cold water. Pour the semolina flummery into them and smooth the surface. Place in the refrigerator to set.

Lightly toast the almond flakes in a dry frying pan until they are light brown. Pick out berries accurately, place on a colander form and just briefly rinse, preferably. Drain well.

Mix powdered sugar, juice of one lemon and brandy and add to blueberries. Cover and simmer for half an hour.

Turn the Flammeri out onto four serving plates and serve with the berries and almond flakes.

Prepare dessert variation. Cut the Flammeri into slices about 1 cm thick, then turn the slices on the other side in beaten egg and breadcrumbs and fry them in light butter or butter until crispy brown. It also tastes good with a compote of fresh seasonal fruit or jarred and canned or from the freezer.

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