Bring the milk and lemon peel to the boil. Stir in semolina, sugar and salt, bring to the boil. Leave to swell over low heat for approx. 5 minutes
Separate the egg. Beat egg white until stiff. Stir egg yolk into semolina, fold in egg white. Pour into 4 cold rinsed moulds (approx. 200 ml content). Refrigerate for about 4 hours.
Peel oranges so that the white skin is completely removed. Then cut out the pulp between the parting skins
Roast the almonds in a pan without fat until golden brown. Stir in orange juice and honey, bring to the boil. Let the orange sauce cool down
Turn semolina pudding onto plates. Serve with the sauce and the orange filets. If desired, decorate with lemon balm and orange spiral