For the millet cream, add the millet flour to the cold milk and simmer slowly, stirring constantly. Add the honey and the grated lemon peel and let it cool down.
Cut the fruit into small pieces, fold into the millet porridge with the whipped cream. Pour into dessert bowls and garnish each with a slice of orange.
The millet cream is also good for breakfast. Vary arbitrarily with different fruits if you want.