- 150ml milk
- A small piece of lemon peel
- 2tbsp sugar
- 1tbsp semolina
- 100g raspberries
- 3 egg whites
for the custard
- 60ml milk
- 50ml double cream
- A few drops of vanilla essence
- 3 egg yolks
- 1tbsp sugar
- 1tsp cornflour
Prepare semolina first
- Bring the milk to the boil with the lemon peel and 1 tablespoon of sugar,
- Whisk in the semolina and stir occasionally on a low heat with the whisk for 3-4 minutes.
- Remove from the heat, transfer to a bowl and leave to cool.
While it is cooling make the custard.
- Bring the milk and cream to the boil with the vanilla essence.
- Meanwhile whisk the egg yolks, caster sugar and cornflour together
- Pour on the just-boiled milk and cream and whisk together.
- Return to the pan and stir over a low heat for a couple of minutes until the mixture thickens.
- Transfer to a clean bowl and cover the surface of the custard with a sheet of clingfilm to stop a skin forming.
- Whisk the egg whites until stiff (preferably in a food processor; first clean the bowl with boiling water and dry with kitchen paper or a clean tea towel.)
- Then add the other tablespoon of sugar and continue whisking for a couple of minutes until shiny.
- When the semolina is cool, give it a quick whisk and gently fold into the egg whites until well mixed, then fold in the raspberries.
- Spoon the mixture into 4 moulds, such as soufflé rings or ramekins, or pour into serving four glasses until two-thirds full. If the mould is open-bottomed put them on a tray lined with clingfilm first.
- Leave to set in the fridge for a couple of hours.
To serve remove the moulds and transfer the flummery to serving plates and spoon over the custard so that it just coats it. If you’re serving the flummery in glasses, just spoon the custard on top.