Berry Gris Flummery

Defrost the raspberries. Bring milk, just under half of the sugar and vanilla to a boil. Mix in semolina. Simmer gently for 5 minutes. Soak the gelatine. Beat eggs, lemon zest and remaining sugar until creamy. Squeeze the gelatine and stir into the semolina. Fold in the egg cream. Chill.

Whip the cream until stiff. When the semolina begins to gelatinize, fold in whipped cream.

Cut strawberries into pieces. Place in the mold (1 liter capacity). Pour in semolina, cool for 2 hours. Strain the raspberries through a sieve. Dip the mold in hot water and turn out semolina flummery. Serve with almond kernels and raspberry puree.

Tip of Armin Rossmeier (television cook with Sat.1) berries freeze well. All berries contain a lot of vitamin C and sufficient minerals. Black currants are the healthiest with 186mg of vitamin C per 100g (strawberries: 62mg), lots of fruit acid and additional natural aspirin, which protects against inflammation.

By the way, frozen berries have the same valuable ingredients as fresh ones. Because the important varieties (raspberries, strawberries, blackberries, red and black gooseberries, cultivated blueberries, currants) are grown in cultivated plantations and frozen on the spot after harvesting. For self-freezing, clean the fruit, rinse, pre-freeze dried on a tray, fill into freezer bags. Shelf life up to 12 months.

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