Tropical Semolina Cream

Separate the egg. Beat the egg white and salt until stiff. Sprinkle in two tablespoons of sugar and continue to whip the egg white for 3 minutes. Pour the milk with one tablespoon of sugar into a pot and bring to a boil. While stirring constantly pour in the spelt semolina. Turn off the stove. Leave the semolina mixture on the stove to swell for ca. 3 minutes.

Mix together the egg yolk and 1 tablespoon of orange juice. Stir in 1-2 tablespoons of the semolina into the egg yolk mixture. Now stir the egg yolk into the pot of semolina. Fold in the egg white. Divide the semolina pudding between four glasses and refrigerate for 1 hour.

Drain the can of peaches, however hold onto 120 ml of the juice. Slice the peaches into small chunks. Wash the mango, remove the skin and slice into pieces. Stir the peach juice with 8 tablespoons of orange juice and the vanilla cream powder until smooth. Now fold in the sliced fruit and divide equally onto the cooled semolina. Serve right away or chill for an hour for a cool and refreshing treat.