Chocolate Semolina Flammerie with Spicy Oranges

Soak the gelatin in cold water. Bring the milk to the boil, pour in the semolina and let it swell for about 5 minutes at a low temperature, stirring occasionally. Then separate the eggs, remove the pan from the stove, stir in the egg yolks and the squeezed gelatin.

Break the chocolate into pieces and add to the semolina and stir until the chocolate has dissolved. Pour into a bowl and let cool for about 30 minutes. In the meantime, beat the egg white with a pinch of salt until stiff and let the sugar trickle in.

Beat the cream too, but please not too stiff, rather creamy, otherwise everything will taste too buttery afterwards. Now stir a third of the cream vigorously into the semolina mass and then carefully fold in the remaining cream and egg whites.

4 Rinse the dessert molds with cold water and pour the chocolate semolina into the molds and put them in the refrigerator for at least 4 hours.

Finely rub the peel of an orange and place in a container. 3 Peel the oranges with the knife so that there is no longer any white skin on the oranges, then cut out the fillets with a very sharp knife and place them in the container with the orange zest, catching the juice. Squeeze the other orange well.

Melt the sugar in a saucepan to a brown caramel and then deglaze with the orange juice, add the star anise and the cinnamon stick and simmer for a few minutes on a very low heat. Then season with a dash of Cointreau and pour over the orange fillets. Let cool down.

Turn the flammerie out of the dessert molds and arrange on a plate, add a few orange fillets and rub some chocolate over them.