Semolina Soup with Berries and Maple Syrup

Defrost the blueberries and mix in a baking bowl with the maple syrup and lime juice. Now steep for 10 min. Cut out a large circle of the sponge cake, place it in a large mold and spread the berries evenly on top.

Bring the milk and whipped cream to the boil with the sliced vanilla pod and lime zest. Add the sugar. Stir over medium heat and cook for 3 minutes, stirring in the semolina.

Pour hot around blueberries. Put 1 scoop of vanilla ice cream on each and bring to the table decorated with mint.

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