Cannelloni with Poppy Seed Filling and Fruit Sauce

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Ingredients

	For the casserole:
2 large can(s)	tangerine, drained, 175g each
250 g	poppy seed filling, oven-ready
20 g	semolina
2	eggs
300 g	cream cheese
20	cannelloni, approx. 200 g
3	eggs
250 ml	milk
200 g	single cream
30 g	sugar
1 pinch(es)	lemon rind
	For the sauce:
500 ml	orange juice
2 tbsp	corn starch
100 g	orange marmalade
3 tbsp	lemon juice
2 tbsp	sugar

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: easy / Calories per portion: n/a

Preheat the oven to 200°C.

Drain the tangerines.

In a bowl, mix poppy seed, cream cheese, semolina and eggs until well combined. Fold in the tangerines. Spoon the mixture into an icing bag without nozzle and extrude into the Cannelloni.

Place the Cannelloni side by side in a greased casserole dish. Whisk the eggs, stir in milk, cream, sugar and lemon rind and pour the mixture over the Cannelloni. Cover and bake for approximately 35 minutes.

For the sauce, mix 100ml orange juice with the cornstarch. Bring the remaining orange juice to a boil, add the marmalade, lemon juice and the cornstarch mixture and bring to the boil again. Season to taste with sugar.

Serve the Cannelloni casserole with hot or chilled fruit sauce.