Orange vanilla dessert

Ingredients for 6 servings:

• 7 oranges, 1 of which untreated
• 3 tbsp honey
• 35 g cornstarch
• 500 ml milk
• 40 g cornstarch
• 5 tbsp vanilla sugar
• 70 g dark chocolate coating for decorating

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 35 minutes

simple – yet special

Wash the untreated orange in hot water. Peel off a few strips of peel with a knife or zester. Finely grate the remaining peel. Juice all of the oranges and measure out 500 ml of juice and pulp. Mix the cornstarch with a little of the juice until lump-free. Heat the remaining juice with the honey and the finely grated orange peel, add the mixed cornstarch, stir until smooth, and simmer briefly while stirring. Divide the orange mixture between 6 cold-rinsed ramekins (each with a capacity of 160-170 ml) and let cool slightly. For the vanilla cream, mix the cornstarch with a little milk until lump-free. Heat the remaining milk with the vanilla sugar, add the mixed cornstarch, stir until smooth, and simmer briefly while stirring. Let the vanilla pudding cool slightly and then spread it over the orange layer in the ramekins. Chill the ramekins for at least 3-4 hours or overnight. Melt the chocolate coating in a bain-marie, dip the orange peel strips into it, e.g. with a fork, and then let them harden on wax paper or aluminum foil. To serve, run a sharp knife along the edges of the molds and then turn them out onto dessert plates. Top with the chocolate-covered orange zest and serve. Tip: Orange segments, lemon balm leaves, dollops of cream, and chocolate figures also work well as additional decorations. If the dessert is only intended for adults, you can add a dash of orange liqueur to the orange mixture. For larger molds (250 ml), this amount is only enough for about 4 portions; for very small molds (125 ml), it can even serve 8 portions.