Semolina Schmarren

Preheat oven to 375 °F (190 °C).
Boil the milk, butter, and vanilla pulp.
Sprinkle in the semolina and cook through, until it no longer sticks.
Pour in a bowl, stir in egg yolks little by little, and add lemon zest and rum.
Cream the egg whites with a dash of salt and a third of the sugar, add the rest of the sugar, then beat to very stiff peaks.
Fold into the semolina mixture.
Melt butter in a pan, put the batter in the pan, then bake for about 15 minutes.
Remove from oven, sprinkle with sugar, and briefly caramelize in the oven again.
Cut into small pieces with a fork and serve garnished with strawberry purée and fresh strawberries.

Ingredients