Bring the milk to the boil with the vanilla pod and grated lemon zest. Add the semolina, stirring continuously at low temperature until the mixture thickens slightly.
Now fold in the soaked, well squeezed gelatine.
Whip the yolks with the sugar until creamy, gradually stir into the semolina mixture.
Put this quantity on iced water and stir until cold.
Fold in the stiffly whipped cream with the powdered sugar, fill into oiled molds and set in about 5 hours in the refrigerator.
For the yogurt cream, mix yogurt with juice of one lemon, cinnamon, powdered sugar until smooth and finally fold in whipped cream.
To serve: brush a layer of yogurt in the center of the plate, place the semolina flummery on top and garnish with fresh blackberries.
Tip: Use creamy natural yogurt for an even finer result!