Semolina Dumplings on Marinated Berries and Cinnamon Leaves

Bring the milk to the boil with salt and grated lemon peel, pour in the semolina, simmer until thick while stirring and remove from the stove. Cut the bread into small cubes, separate the eggs. Cream butter with sugar, gradually add yolks, add semolina mixture. Whip the egg whites until creamy and fold into the semolina mixture alternately with the bread cubes. Cover and leave to cool for about 1 hour.

Form small dumplings from the semolina mixture using an ice cream scoop, place in lightly boiling water and steep for about 15 minutes at a low temperature.

For the breadcrumbs, heat the butter and foam it, then toast the breadcrumbs, powdered sugar and cinnamon in it while stirring until golden brown. Drain the semolina dumplings well and turn them to the other side in the butter crumbs.

For the marinated berries, mix the berries with the juice of one lemon, the powdered sugar and the rum, infuse for a few min.

Put the strudel dough on a slightly moistened dish and cut it into strips (about 3 cm wide). Brush the dough pieces with lightly beaten egg white, sprinkle with sugar and cinnamon. Cut the strips in half (so that the individual pieces are 3 x 10 cm) and place them slightly gathered (pushed together so that the dough is wavy) on a parchment paper. Bake in a heated oven at 180 °C

for 7 minutes.

Arrange the semolina dumplings on the berries and sprinkle with a tiny bit of powdered sugar. Place the cinnamon leaves decoratively on the tel

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