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Instructions

1. Halve the vanilla pod lengthwise and scrape out the seeds and pulp. Soak gelatine in cold water. Bring the milk to the boil with 40 g sugar, 1 tsp orange zest, salt and half the vanilla pulp. Stir in the semolina and simmer for about 5 minutes over a gentle heat, stirring; remove from the heat. Squeeze the excess water out of the gelatine. Add the gelatine to the semolina mixture, stir in well and leave to cool.
2. Separate the eggs. Using a whisk, quickly stir the egg yolks into the cooled semolina. Leave the semolina mixture to cool down a little. First whip the cream until stiff. Then beat the egg whites until stiff, slowly adding 20 g sugar. Gradually and carefully fold first the cream, then the beaten egg whites into the semolina mixture.
3. Rinse out 8 ramekins (approx. 200 ml each) with cold water, fill with semolina mixture and refrigerate covered for at least 6 hours, preferably overnight.
4. Set aside approx. 50 g prunes, dice the rest. Heat 200 ml nectar with remaining vanilla, bring to the boil. Stir the starch into the remaining 50 ml nectar until smooth. Stir into the boiling liquid and thicken the juice with it. Remove from the heat, mix in the diced prunes, and leave to cool.
5. Caramelise 2 tbsp sugar in a pan and toss in the pecans. Spread on a piece of baking paper and leave to cool. Coarsely chop the caramelised nuts. Dip the ramekins briefly in hot water and turn out the semolina flummery onto small plates. Serve with prune compote, sprinkle with whole prunes, pecans, pistachios, and 2 tsp orange zest.

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Desserts and Sweet Treats,

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