With kind regards

"For desserts, I like to use eggnog—some of which is homemade. The semolina mixture is easy to prepare, but the egg whites are only added during baking. Depending on the season, strawberries, rhubarb, raspberries, or apricot compote go well with it."

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a 25 cm x 18 cm baking dish with 5 g of melted butter and sprinkle with 10 g of sugar. Bring the milk, butter, 10 g of sugar, and the scraped vanilla pod seeds to a boil in a saucepan. Slowly stir in the semolina and let it swell for 5 minutes, stirring constantly. Then let it cool.

Using a hand mixer, gradually beat 1 egg and 3 egg yolks into the cooled semolina mixture, then add the orange zest, advocaat, and vanilla pudding powder. Beat the 3 egg whites with a pinch of salt and the remaining sugar until semi-stiff. Carefully fold the egg whites into the mixture and pour the mixture into the prepared baking dish. Bake the semolina casserole in the preheated oven for about 20 minutes and serve garnished with seasonal fruit.

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