Semolina Flummery (Grießflammeri) with Strawberry Coulis

I was inspired to this recipe by my former work colleague Annette and her story of overboiling milk :)

A flummery is a sweet soft dessert pudding which was boiled with water and thickend with a starch based ingredient. It is not completely clear, where the name came from, and it kinda has different meanings the further you look back for its origin, but one possible origin is from the early 17th century in Britain and refers to a dish of oatmeal boiled to a jelly.

Nowadays, a flummery is equally used for the word pudding. However, there used to be differences between a flummery and a pudding. A flummery used to always be a sweet treat and as a binding ingredient they used gelatin whereas a pudding could be sweet or savery and they used egg yolks as binding ingredient.


For the Flummery
  • 500 ml milk
  • 1 pinch of salt
  • 50 g sugar
  • 1 teaspoon lemon peel
  • 1 vanilla pod
  • 75 g semolina
  • 2 Eggs - seperated
  • 50 ml heavy cream
  • optional: roasted almond slices

For the Strawberry Coulis:
  • 2 cups fresh strawberries - hulled and haved
  • 1/3-1/4 cup water
  • 1 tablespoon sugar
  • 1 teaspoon fresh pressed lemon juice


  • Bring the milk, salt, sugar and lemon peel to a boil. Cut the vanilla pot open lengthwise and scrape out the core, add to the mix. Stir and stay with the milk, as it can easily overboil.
  • Add the semolina when it boils, stir till it thickens, then take it off the heat.
  • Mix the egg yolks with the cream and stir into the semolina-milk mix. Beat the egg whites and fold it into the mix. 
  • Pour the mix into bowls or jars. If you want to turn the cold flummery upside down on a plate later, you need to wash out the bowls with cold water before pouring the mix in.
  • Let the flummery cool down. Serve with strawberry coulis and roasted almond slices on top.
Note: If you want it a little more like a pudding, use less semolina and use the gelatine instead of egg yolks for binding. Then it also looks smoother when you turn the cold pudding upside down on a plate.

Strawberry Coulis:
  1. Bring water and sugar to a boil, disolve the sugar. Add the strawberries and lemon juice and cook for 5 minutes till soft.
  2. Transfer the mixture to a blender and blend till smooth. 
Note: If you want it smoother and thinner, add more water and strain through a fine meshed sieve. 

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