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Fruit Flamri
Serves 6

250 ml dessert wine (preferably a botrytis affected Riesling or semillon)
250 ml water
125 g fine semolina
2 large egg yolks
2 large egg whites
2 Tbsp caster sugar
For the berry sauce
100 g raspberries (fresh or frozen) or 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 minutes stirring
occasionally. It should be a smooth mixture. If it dries out add
a little more water. It doesn't matter if there are a few small
lumps.) Beat egg yolks with caster sugar until sugar has dissolved
and the mixture is smooth. Beat egg whites until peaks form. Make
sure mixing bowl is clean as is the whisk. A half teaspoon of cream
of tartar may be added to assist the process. Remove semolina to
a mixing bowl. Stir in egg yolk mixture. Fold in beaten egg
whites. Make sure they're not wildly mixed in. Mixture must remain
aerated. Put dollops of the mixture into greased ramekins (or
cups) cover lightly with plastic wrap and steam for 20 minutes.

For berry sauce: Strain berries through fine strainer. Stir in
sugar. Strain again. If the berries taste too sweet add a little
lemon juice. Allow flamri to cool a little before upturning onto
serving plate. Serve warm or cold with fruits of choice and the
raspberry sauce.


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