Caramelized Semolina Flummery with Pineapple

For the caramelized semolina flummery with pineapple, heat a small saucepan and slowly caramelize the sugar, stirring constantly. When the sugar has completely melted, pour in the milk, add the butter and bring to the boil. Add the semolina, stirring, and simmer on low heat for about 15-20 minutes until soft.

Beat the egg whites with sugar until stiff, add vanilla sugar, salt, lemon and orange juice to the semolina mixture and heat again briefly. Pour the mixture while still hot into the molds rinsed with cold water and chill.

Peel the pineapple, cut out the brown cavities with a pointed knife. Cut the pineapple into wedges, cut out the stalk, slice the flesh. Remove flummery from refrigerator. Briefly dip ramekins into hot water, turn flummery out onto plates.

For garnish, drizzle pineapple pieces with honey and layer in portions.

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