Polenta Sesame Flummery with Apricots

Cut vanilla bean in half lengthwise, scrape out pulp and add to milk in a saucepan with the pod and a pinch of salt. Add brown sugar and bring to a boil.

Sift in polenta and sesame seeds and simmer, stirring, over low heat for 2-3 minutes.

Remove vanilla bean and set saucepan aside.

Soak gelatin in cold water for 10 minutes, squeeze well and dissolve in the warm polenta. Stir polenta in cold water bath until cold.

Whip the cream until half stiff and fold into the polenta.

Pour the mixture into cold rinsed molds and refrigerate for at least 4 hours (if you need to do it quickly, put it in the freezer for 30 minutes).

In the meantime, halve the apricots, remove the seeds and cut into 1 cm thick wedges.

Heat a small pot, roast apricots with brown sugar, star anise and cardamom in it for 3-4 minutes and set aside. Let cool and remove the spices.

Turn out the flammeri from the molds, arrange on plates with the apricots and serve garnished with mint.

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