Semolina Flummery with Caramelized Kumquats

For the semolina flummery, soak the gelatin in cold water. Line a loaf pan or rectangular baking dish with plastic wrap.

Boil the milk with the orange zest, vanilla pulp and semolina. Add the gelatin and let it melt.

Remove the pan from the heat. Beat the Guma Pâtisserie cream with the sugar until semi-solid and fold into the semolina mixture.

Pour into the mold and chill in the refrigerator for at least 6 hours.

Make a caramel sauce with the orange juice and sugar. For this, melt the sugar in a pan until it gets a little color.

Then deglaze with the orange juice and simmer until you have a smooth sauce again.

Cut the kumquats in half and let them reduce in the caramel sauce.

Turn out the semolina flummery, divide into portions and serve with the caramelized kumquats.

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