Semolina Flambé with winter fruit sauce from the oven
70—90 Min
The finale of our Christmas menu: A fluffy semolina flambé, bedded on a fine winter fruit sauce - traditionally called "tea from the oven". This dessert guarantees the craving for a second helping, as well as sweetens Christmas Eve for everyone.
Ingredients 4 Portions
- 60 gWheat semolina
- 375 mlMilk
- 375 mlHeavy cream
- 60 gSugar, granulated
- 3 sheetGelatin
- 1 pc.Organic orange, peel
- 15 gBourbon Vanilla Sugar
- 1 pinchSea Salt, Coarse
For the "Tea from the Oven" Fruit Sauce
- 300 gOrganic oranges with peel, sliced
- 150 gOrganic lemons with peel, sliced
- 1 pc.Apple, cored and cut into wedges
- 250 gSugar, granulated
- 4 clRum
- 2 pcs.Cloves, Whole
- 1 pc.Star Anise, Whole
- 1 pc.Cinnamon, Whole
Preparation
- 1
Boil the milk with granulated sugar, Kotányi bourbon vanilla sugar, salt and orange zest.
- 2
Soak the gelatin in cold water.
- 3
Pour the semolina into the boiling milk while stirring constantly. Reduce heat and cook for a few minutes, still stirring constantly.
- 4
Pour the mixture into a bowl. Melt the squeezed out gelatin in a small saucepan and stir into the semolina mixture. After the mix has cooled down a bit, fold in the whipped heavy cream.
- 5
Pour the mixture into small casserole dishes and leave to cool for a few hours.
- 6
For the fruit sauce, mix all the ingredients apart from the rum and bake in a large baking tray at 160 °C for about 40 minutes. Mix 2-3 times in between.
- 7
After the baking time, remove the spices and carefully mix in the rum in a bowl.
Hint:
Allow the fruit sauce to cool slightly before serving.
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