Vanilla semolina pudding with orange sauce

Ingredients for 2 servings:

• 3 oranges
• 300 ml milk
• 40 g semolina
• 1 piece(s) butter
• 1 tbsp, heaped vanilla sugar
• 1 egg(s)
• 1 pinch of salt
• 1 tbsp sugar
• ½ tsp cornstarch
• n. B. Chocolate shavings
• e.g. cinnamon
• n. B. sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

First, prepare the orange sauce. Peel the oranges so that all the white pith is visible. Cut out the fillets and collect the juice. Take 1 tablespoon of the collected juice and mix it with half a teaspoon of cornstarch until smooth. Bring the remaining juice, without the fillets, to a boil in a small saucepan with 1 tablespoon of sugar, mix it with the cornstarch until smooth, and bring back to a boil briefly. Remove from the heat, add the orange segments, and let cool in a bowl. For the semolina porridge, bring the milk to a boil with vanilla sugar and a knob of butter. Remove the pan from the heat and stir in the semolina. Bring back to a boil briefly, then remove from the heat and let the porridge sit, covered, for 5 minutes. Separate the egg and beat the egg white with a pinch of salt until stiff. After the 5-minute resting time, first whisk in the egg yolks thoroughly. Then fold in the beaten egg whites. Ladle the semolina pudding into bowls or plates, top with a few orange segments, and sprinkle with chocolate shavings, if desired. Serve the remaining orange sauce with the semolina pudding. If you’d like it a little sweeter, you can sprinkle the semolina pudding with sugar and cinnamon at the end.