Semolina pudding with raspberry hearts

For 4 people

For the semolina pudding
250 ml milk
40 g wheat semolina
Lemon zest
pulp of ½ vanilla pod
3 tbsp sugar
3 sheets gelatine
1 egg yolk
1 egg white
1 pinch of salt
180 ml cream

For the raspberry hearts
200 ml raspberry juice
2 sheets of gelatine

Fresh raspberries for the garnish

Bring the milk to the boil with the sugar, lemon zest and vanilla. Stir in the semolina and remove from the heat as soon as the semolina turns to mush. Stir the egg yolk and the dissolved gelatine vigorously into the semolina porridge and leave to cool.
Beat the egg whites with a pinch of salt until stiff and the cream until stiff. Fold both into the cooled semolina porridge and fill into portion glasses. Place in the fridge for at least 2 hours.
Bring the raspberry juice to the boil and stir in the dissolved gelatine.
Pour into biscuit cut-out heart moulds and leave to cool.
Carefully place the gelatine hearts on the semolina pudding, garnish with fresh raspberries and serve.

TIP: There's nothing better than a fresh fruit. Instead of raspberrys, depending on what fruit is in season now you can use other berries .