For 4 servings

1,5 sheets of gelatine 250g milk 40g semolina grated lemon and orange (organic= 4cl orange liqueur 250g cream 50g sugar 1 pinch of salt

Soft butter for the molds

Chill the cream. Soak the gelatine in cold water. Grate the zest of the lemon and orange without the white.

Boil milk with salt just until hot. Milk tends to burn. Stir constantly as soon as the milk is hot.

Sprinkle the semolina into the milk and simmer over low heat for about 4 minutes, stirring. Take the pot off the heat.

Squeeze out the gelatin and dissolve it in the warm semolina. Season with orange liqueur and the zest of the citrus fruits.

Whip the cream until stiff, adding the sugar.

Fold the cream into the semolina flummery in portions and fill into lightly buttered ramekins. Refrigerate the molds for at least 2 hours.

Remove the semolina flummery from the mold, turn it out onto plates and serve with the port wine figs.