Coconut semolina flummery with bionella sauce

Method

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.

Ingredients

For the flummery

• 300 ml milk
• 150 ml Rapunzel coconut milk
• 40 g Rapunzel Cristallino cane sugar
• ½ tsp. Rapunzel Bourbon vanilla powder pulp of a ½ Rapunzel vanilla pod
• 70 g wholegrain spelt
  or normal wheat semolina

For the sauce

• 200 ml whipped cream
• 80 g bionella

For the garnish

• fresh raspberries

Also: 8 small baking pans, e.g. muffin tins