Semolina Foam

For the semolina foam, boil the milk with vanilla sugar and salt.

Add the fat and semolina and boil down, stirring constantly, until thick and mushy. Remove from heat, add rum and let cool, stirring frequently.

Whip the cream until stiff and fold into the cooled semolina mixture, pour into dessert glasses and place in the freezer for 10 minutes.

Garnish the semolina foam with rum fruit and serve.

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