Dip a few beautiful strawberries in melted dark chocolate (for decoration). Place on plastic wrap and refrigerate.
Bring the milk, sugar and vanilla sugar to the boil with the semolina and stir until the semolina has set. Refrigerate. Whip the cream until stiff and then fold in the curd, lemon juice, coconut milk and rum.
Fold the mixture into the semolina. Puree the remaining strawberries (at least 300 g) and mix with lime juice.
Now alternately fill creamed semolina and sauce into glasses. Arrange the glasses with the chocolate strawberries and some powdered sugar.
