Carrot Orange Flan

Peel and rinse the carrots, cut into slices. Boil the water (1) in the saucepan with the sugar, add the carrots, cook for about 15 minutes.

Soak gelatine in cold water, squeeze well. Squeeze orange, mix with cinnamon and oil.

Chop the hot carrots with a blender and let the gelatine melt in it. Fold in the orange juice.

Rinse decorative pudding molds with cold water, pour in the carrot puree. Set in the refrigerator for at least 2 hours. Before turning out, dip the mold briefly in hot water.

Tip:

Spicy orange cookies to bring to the table.

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