Small Millet Puddings with Berry Sauce

Bring the milk to the boil with the millet, the salt, the vanilla stalk cut open and the pulp scraped out, and the lemon zest. Cover and cook over low heat until the millet has absorbed virtually all the liquid. Remove the vanilla bean stem and lemon zest.

Soak the gelatin in cold water until it collapses.

Squeeze a little and melt in the hot millet mixture. Cool slightly.

Whip egg yolks, sugar (1) and vanilla sugar to a light, thick cream. Stir into the millet mixture. Whip the egg whites with the sugar (2) until stiff. Also whip the cream until stiff and fold into the millet mixture alternately with the whipped cream.

Rinse the cooled small pudding molds. Pour the millet mixture into them. Place the puddings in the refrigerator to set.

For the sauce, mash the berries with the juice of one lemon, the sugar and the Grand Marnier. Strain to taste to remove the seeds.

To serve, precisely loosen the millet puddings along the edge and invert onto dessert plates. Pour sauce around them. Add a few dabs of heavy cream on top and pull apart with a knitting needle.

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