Marbled Semolina Casserole

For the marbled semolina casserole, first cook the milk, semolina, vanilla sugar, butter and lemon zest with a pinch of salt in the steamer at 100 °C for 10 minutes.

After 5 minutes of cooking, stir vigorously with a whisk. After cooking, divide the mixture in half, stir Nutella and cocoa into one half and let cool.

Separate the eggs and stir an egg yolk (yolk) into each mixture. Beat the egg whites with sugar and a pinch of salt until stiff. Mix half of the whipped cream into the light and half into the dark mixture.

Butter the ramekins, sprinkle with sugar and fill in the mixture to a little over half. Cook the marbled semolina casserole in the steamer at 90 °C for 20 minutes.

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