Semolina Flummery with Chocolate Sauce

Preheat the steamer to 100°C.

For the semolina flummery, steam the milk with sugar in an unperforated cooking bowl for 5 minutes at 100°C and stir in the semolina. Season with a pinch of salt, some orange and lemon zest.

Leave the semolina mixture to swell at 85 °C for a further 10 minutes.

Dissolve the soaked and well squeezed gelatine in the warm semolina mixture and allow the mixture to cool or slightly set.

In the meantime, whip the cream until semi-stiff, mix with the powdered sugar and gradually stir into the semolina mixture.

Pour the mixture into well-buttered and sugar-covered molds (dario molds) and refrigerate overnight.

Before turning out, loosen the flummery from the edge with a sharp knife.

For the chocolate sauce, place chocolate pieces in a coffee cup, cover with cling film and heat in a steamer at 75 °C. Stir in canola oil until smooth.

Pour the sauce decoratively over the Flammeri placed in the center of the plate.

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