Semolina Cream with Mango

For the semolina cream with mango first separate the eggs. Whisk the egg yolks and a little milk (about 4 tablespoons). Put the remaining milk, vanilla sugar, sugar and lemon zest in a saucepan and bring to the boil.

Add semolina, stirring continuously, and let swell for about 10 minutes at low temperature.

Beat egg whites and salt until stiff. Stir whisked egg yolks into semolina and gently fold in snow. Pour semolina foam into 4 cool rinsed ramekins (each about 200 ml capacity) and let it set in the refrigerator for about 2 hours.

Remove the skin from the kiwis and cut into slices. Remove peel from mango and cut into wedges along the stone. Finely puree half of the mango slices. Loosen semolina mixture with a pointed kitchen knife at the edge and turn out onto plates. Evenly distribute kiwi slices, mango slices and mango puree around semolina. Serve semolina cream with mango decorated with lemon balm.

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