Dessert

Coconut semolina flummery with bionella sauce

20 Min.

For 4 persons

Info

Perptime 20 Min.

Ingredients

Portions

For the flummery

300 ml milk
150 ml Rapunzel coconut milk
40 g Rapunzel Cristallino cane sugar
Â½ tsp. Rapunzel Bourbon vanilla powder oder pulp of a Â½ Rapunzel vanilla pod
70 g wholegrain spelt or normal wheat semolina

For the sauce

200 ml whipped cream
80 g bionella Nussnougat-Creme vegan

For the garnish

fresh raspberries

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

For the flummery:
Bring milk and coconut milk to a boil, add sugar, vanilla and semolina while stirring. Allow to swell for 5 minutes, covered, with the stove off. Stir in between. Rinse baking pans with cold water. Spread semolina mixture on top and let chill.

For the sauce:
Bring cream to a boil and stir in bionella. If desired, let sauce cool or keep warm. Turn out a flammeri on each plate and serve with nut-nougat sauce and raspberries.