Rinse the strawberries and currants and rub dry. Remove the blossoms from the strawberries.
Cut the fruits into halves or quarters. Pluck the currants from the stems. Dry the raspberries (do not rinse) and mix with the other fruits. Add maple syrup, raspberry brandy, cassis and orange back and marinate the covered fruits in it.
For the Flammeri, boil the milk with salt, sugar, lemon zest, almond kernels and butter on 3 or possibly automatic heat 9-12, sprinkle in semolina while stirring and swell for 5-10 minutes with the stove turned off to 0 (reheat).
Mix the yolks with the water and stir into the hot porridge. Whip the egg whites until stiff, fold loosely into the porridge and pour the whole into a large enough bowl and cool.
To serve, arrange with the marinated berries
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