Add the lemon zest, vanilla pulp, milk, semolina and stir continuously at low temperature until the mixture thickens and the semolina is soft.
Add the softened, squeezed gelatine, stir in the egg yolks and sugar, also add. Stir everything together on iced water until the mixture almost solidifies, then stir in the whipped cream (1) immediately and pour into the desired mould, refrigerate for at least three hours.
Whip the cream (2) with the powdered sugar until stiff and use it with the berries for garnishing.
Make sure that the semolina is not soft. Otherwise, the semolina can not cook.
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