Three-layer dessert of semolina porridge with cocoa and orange jelly

Orange milk jelly cake with cocoa powder is made with common ingredients. The dessert is moderately sweet, very tender and tasty. The milk and chocolate layers are in perfect harmony with the sour, jelly orange layer. The dessert is prepared without baking and without gelatin.

Ingredients

• Milk with a fat content of 2.5% - 1 l
• Orange juice - 500 ml
• Sugar - 220 g
• Semolina - 140 g
• Corn starch - 45 g
• Butter - 25 g
• Vanilla sugar - 10 g
• Cocoa powder - 2 tbsp. spoons
• Coconut flakes - 2 tbsp. spoons (heaped)

Directions

1. Prepare all ingredients. Orange juice is suitable freshly squeezed or packaged. I used packaged.
2. Let's start by preparing the orange layer. Pour sugar (50 g) and cornstarch into a suitable cooking vessel (for example, a saucepan). Stir with a whisk until evenly distributed.
3. Pour in orange juice. Stir with a whisk until smooth, so that there are no starch lumps.
4. Place a bowl of orange juice over moderate heat. Bring to a boil, stirring constantly with a whisk or spatula. From the moment of boiling, cook for another 1 minute, stirring constantly so that lumps do not form. It took me about 8-10 minutes. The cooking time to the desired result may vary and depends on the intensity of the fire and the material of the dishes used.
5. Remove the thickened orange mass from the heat and stir a little more with a spatula.
6. Prepare the form for making dessert in advance. It can be a glass, ceramic or silicone mold with a volume of at least 1.5 liters. I used a silicone mold with a hole inside. It doesn't need to be lubricated. It is best to cover a glass or ceramic form with cling film in several layers, so that later it is convenient to remove the dessert.
7. Pour the hot orange mixture into the mold and spread with a spatula. Leave to cool at room temperature. The orange layer will become denser in 15-20 minutes.
8. To prepare the milk layer, take a heat-resistant dish with a thick bottom (I used a cauldron). Pour sugar (170 g), semolina, coconut flakes, vanilla sugar. Stir with a whisk.
9. Pour in the milk. Stir.
10. Set over moderate heat and, stirring constantly with a spatula, cook until boiling (cook like regular semolina). As soon as the porridge boils, cook for 1 minute and remove from heat.
11. Add butter and stir well until it dissolves.
12. Spread half of the semolina on the orange layer and spread evenly.
13. To the second half of the hot semolina, add the sifted cocoa powder. Mix well until smooth.
14. Spread the chocolate semolina on the white layer and smooth with a spatula. Cool to room temperature. Cover the form with cling film and refrigerate until completely solidified for 3-4 hours. I sent for the night.
15. Carefully invert the mold onto a flat dish.
16. A three-layer dessert of semolina porridge with cocoa and orange jelly is ready.