Рецепт Fruit Flamri
by Global Cookbook

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	Порций: 6

Ингредиенты

250 ml dessert wine, (preferably a botrytis affected Riesling or possibly semillon)
250 ml water
125 gm fine semolina
2 lrg egg yolks

2 lrg egg whites
2 Tbsp. caster sugar
100 gm raspberries, (fresh or possibly frzn) or possibly other berries of choice
1 Tbsp. icing sugar

Into a heavy bottomed pan put water and wine. Bring to the boil, reduce heat and sprinkle in semolina a little at a time stirring constantly.
Allow to simmer over low heat for 10 min stirring occasionally.
It should be a smooth mix. If it dries out add in a little more water. It doesn't matter if there are a few small lumps.)
Beat egg yolks with caster sugar till sugar has dissolved and the mix is smooth.
Beat egg whites till peaks form.
Make sure mixing bowl is clean as is the whisk. A half tsp. of cream of tartar may be added to assist the process.
Remove semolina to a mixing bowl.
Stir in egg yolk mix.
Mix in beaten egg whites. Make sure they're not wildly mixed in. Mix must remain aerated.
Put dollops of the mix into greased ramekins (or possibly c.) cover lightly with plastic wrap and steam for 20 min.
For berry sauce:Strain berries through fine strainer. Stir in sugar. Strain again.
If the berries taste too sweet add in a little lemon juice.
Allow flamri to cold a little before upturning onto serving plate.
Serve hot or possibly cool with fruits of choice and the raspberry sauce.
Leftover potential: Keeps for two or possibly three days in refrigerator.