Semolina foam with almond brittle

Ingredients

Directions

1. 1

   Caramelise 80 g sugar in a pan over a mild heat until golden. Add almonds and stir in. Spread the brittle mixture on an oiled strip of aluminium foil and let it set

2. 2

   Wash the lemon. Cut a piece off the peel. Bring lemon zest to the boil with milk, vanillin sugar, salt and 2 tablespoons of sugar. Pull the pot off the stove. Remove lemon peel. Add semolina and let it swell for about 5 minutes. Separate eggs. Stir the egg yolk into the semolina and let it cool down a little

3. 3

   Beat the egg white until stiff and fold into the semolina. Pour into glasses and chill

4. 4

   Sort the raspberries, wash and drain if necessary. Mix with 2 tablespoons of sugar and lemon juice and puree. Break the brittle into pieces and serve with the semolina foam. Add raspberry sauce