Semolina Flummery with Quince Sauce

Bring the milk to a boil. Add star anise, cinnamon, sliced vanilla bean and orange peel and let the milk simmer on low heat for ten minutes. Later, remove from the heat and infuse for another ten minutes with the lid closed so that the spice aroma can fully develop.

Strain the milk and pour it back into the frying pan. Let it boil again. Then sprinkle in the semolina and stir over very low heat to make a thick paste, this takes about five minutes.

Add sugar and cream and stir until smooth. Pour the semolina into portion molds that have been rinsed and left to set in the refrigerator for at least three hours.

For the quince sauce, peel the oranges like an apple, i.e. remove the white skin. Separate the fillets from the skins.

Bring orange juice and quince jelly to a boil. Put oranges into the sauce and bring to boil once briefly. Now pull from the fire, perfume with quince brandy and cool.

To serve, turn the semolina flummery onto plates, garnish with orange fillets and drizzle with quince sauce.

What to prepare Cook the heads and sauce 1 day in advance and refrigerate. Remove from refrigerator 1/2 hour before serving.

Tip & Trick:

Quince Jelly Quince cannot be eaten raw except for a variety that grows in Turkey (Shirin). That’s probably why it leads a shadowy existence in our country, and wrongly so! The slightly grainy flesh is at most noc

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