Consuming Passions - Worldwide Events Managers

Fruit Flamri

Serves: 6

Notes

This is a terrific and simple dish based on an old semolina pudding recipe. The semolina mixture is simmered with dessert wine, then sweetened, mixed with stiffly beaten egg whites and steamed to souffléed perfection. Serve it with your favourite fruits and a berry sauce.

Ingredients

• 250ml dessert wine (preferably a botrytis affected Riesling or semillon)
• 250ml water
• 125g fine semolina
• 2 large egg yolks
• 2 large egg whites
• 2 Tbsp caster sugar

For the berry sauce:

• 100g raspberries (fresh or frozen) or other berries of choice
• 1 Tbsp icing sugar

Method

Into a heavy bottomed pan put water and wine. Bring to the boil, reduce heat and sprinkle in semolina a little at a time stirring constantly. Allow to simmer over low heat for 10 minutes stirring occasionally. It should be a smooth mixture. If it dries out add a little more water. (It doesn’t matter if there are a few small lumps.) Beat egg yolks with caster sugar until sugar has dissolved and the mixture is smooth. Beat egg whites until peaks form. Make sure mixing bowl is clean as is the whisk. A half teaspoon of cream of tartar may be added to assist the process. Remove semolina to a mixing bowl. Stir in egg yolk mixture. Fold in beaten egg whites. Make sure they’re not wildly mixed in. Mixture must remain aerated. Put dollops of the mixture into greased ramekins (or cups) cover lightly with plastic wrap and steam for 20 minutes.

For berry sauce:

Strain berries through fine strainer. Stir in sugar. Strain again. If the berries taste too sweet add a little lemon juice.

Allow flamri to cool a little before upturning onto serving plate. If necessary, loosen them by running a knife round the edge of the ramekin or cup.

Serve warm or cold with fruits of choice and the raspberry sauce. Leftover potential: Keeps for two or three days in refrigerator.