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Coconut semolina flummery with bionella sauce


For the flummery:
Bring milk and coconut milk to a boil, add sugar, vanilla and semolina while stirring. Allow to swell for 5 minutes, covered, with the stove off. Stir in between. Rinse baking pans with cold water. Spread semolina mixture on top and let chill.

For the sauce:
Bring cream to a boil and stir in bionella. If desired, let sauce cool or keep warm. Turn out a flammeri on each plate and serve with nut-nougat sauce and raspberries.


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