Semolina Strudel with Pear and Elderberry Ice Cream

(*) For 4-6 servings 1. The day before for the strudel, cut the vanilla bean in half lengthwise.

Bring the milk, 50 g sugar, 15 g butter, cinnamon stick and vanilla bean to the boil and stir in the semolina. Leave to swell on the edge of the stove for 20 minutes, remove the cinnamon stick and vanilla pod and stir the semolina once. Grate the lemon peel and squeeze out the juice. Stir the zest and juice into the semolina. Cool to room temperature in a baking bowl.

2. Beat 20 g butter with the egg yolks until creamy. Whip egg whites with 1 pinch salt and remaining sugar until stiff. Stir the semolina mixture into the butter mixture. First fold in the sour cream and then carefully the snow.

Place the strudel sheet on a piece of plastic wrap that is a little larger. Melt the remaining butter and brush the strudel sheet generously with it. Spread the semolina mixture in a lengthwise strip on the lower third of the strudel sheet. Roll up the sheet into a 5 cm thick roll using the foil, press the cling film firmly all around and wrap the roll tightly in aluminum foil. Bring water to a boil in a large saucepan. Pour in the strudel and cook just below boiling point for 40 minutes. Remove and cool completely.

One day later, remove the skin from the pears and remove the core from the bottom using a baller. Bring sugar and white wine to a boil in a saucepan and make until a very light kara

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