Boil the milk, pulp of the vanilla pod and lemon zest. Mix sugar and polenta and stir into the boiling milk, remove pod. Allow to swell over medium heat for 20 min while stirring.
In the meantime, chop the Easter bunnies. Transfer polenta to a large enough bowl and cool briefly.
Whip the egg whites with a pinch of salt until stiff, fold into the polenta with the chopped bunnies. Pour everything into a mold and cool.
Sprinkle the cooled polenta generously with brown sugar and flame with a Bunsen burner.
Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.
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