Semolina & poppy seed pudding with mixed berries

Separate the egg. Whisk the yolk with 60 ml milk. Add a pinch of salt to the white and beat to a stiff peak. 

Bring the remainder of the milk to the boil in a large saucepan together with the vanilla pod and a little lemon and orange zest. Remove from the heat, add the honey, and stir until dissolved. 

Add the semolina and poppy seeds slowly, stirring constantly, and bring to the boil again. Remove from the heat and leave to cool a little. 

Add the cinnamon to the egg yolk and milk and combine well. Fold in the egg whites quickly and leave to chill.  

Bring the raspberries to the boil in a saucepan and add a little sugar and rosemary. Cook to a pureed consistency and pass through a fine sieve. 

Remove the semolina mixture from the fridge, add the mascarpone and a little lemon and orange zest, and stir until smooth. 

Slice the strawberries finely and chop the cherries into small pieces. Arrange the strawberries on the rims of wide glasses, then layer the semolina mixture, raspberry puree and cherries. Garnish with mint leaves and serve chilled.