Orange Gris Flummery

Melt sugar (I) over medium heat and allow to brown slightly.

Caution: The sugar burns very quickly! Put about 1 tbsp. of caramel in each ramekin (capacity about a quarter of a liter). Swirl the ramekins a little so that the bottom and sides are wetted. Use oven mitts, the caramel is very hot. Set the saucepan with the caramel aside. Bring orange juice, white wine, remaining sugar, salt and grated lemon and orange zest to a boil. Sprinkle in semolina while stirring. Make over low heat, stirring throughout, for 5 min. Mold some of it into a small baking dish and stir through with egg yolks. Add again to the flammeri form, but do not let it bubble up. Whip egg whites until stiff and stir into the semolina. Fill the flammeri into the ramekins. It is best to let it set in the refrigerator for one night. Remove the peel from the lemons and oranges so that the thick skin is also removed. Cut fruit into pieces, add to the remaining caramel in the saucepan and bring to a boil. Cool. Dip the ramekins briefly in hot water and turn out the Flammeris onto plates. Serve with caramelized fruit.

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