Semolina Flummery with Apricots in Honey Syrup

For the semolina flummery, chop the cooking chocolate and white chocolate separately with a large knife.

Soak the gelatine in cold water.

2. boil milk with semolina and sugar while stirring continuously. Allow to swell at low temperature for 5 minutes. Stir a few times. Remove the saucepan from the stove and add the squeezed gelatine and rum to the semolina mixture and fold in. Divide the hot mixture in half and divide evenly into two bowls. Quickly mix the dark cooking chocolate into one half and the white chocolate pieces into the other half and allow to melt.

Rinse eight ramekins with cold water. Put the light chocolate grating mixture in first, then the dark chocolate grating mixture mold on top. Cover with plastic wrap and refrigerate for 2-3 hours.

For the apricots in honey syrup, cut the apricots in half. Cut vanilla bean in half lengthwise and scrape out the pith.

Simmer apricot jam, honey, vanilla peel and pulp, juice of one lemon and zest, orange juice and zest, and apricots over low heat for 8-10 minutes. Remove vanilla pod.

Carefully remove the semolina flummery from the ramekins and serve with the apricot ragout. Decorate with plucked mint leaves.

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Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what you like better.

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