Pineapple Fritters in Coconut Semolina Dough

Boil milk, add a pinch of salt and half of the semolina, swell at low temperature. Whip the cream with the vanilla sugar until stiff and refrigerate.

Cut the pineapple into slices, peel and remove the stem with a suitable cookie cutter.

Beat egg and powdered sugar (in the original it is 2 to 3 tbsp, but you can add up to 5 tbsp) with a whisk until creamy, stir into the semolina mixture with 2-3 tbsp coconut.

Rub the pineapple slices exactly dry with kitchen roll.

Put the remaining semolina on a plate. Turn pineapple slices in semolina to begin with, then press into semolina mixture from both sides.

Heat clarified butter in an uncoated frying pan and roast the pineapple slices at not too high temperature for 2 min on each side until golden brown.

Arrange pineapple fritters with cream and lemon balm on plates, sprinkle with coconut and powdered sugar.

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