Summary

Ingredients

• 60 g inerbread
• 250 g chocolate
• 2 tablespoon amaretto
• 2 tablespoon honey
• 250 g double cream

For the fruits:

• 2 orange (s) or mango
• 1 tablespoon honey
• 4 cl vodka or white rum

Print Recipe Pin Recipe

Instructions

1. Line a 700 ml terrine with cling film. Finely chop the gingerbread and distribute it on the bottom of the mold. Finely grate the chocolate and melt it together with the amaretto and honey in a water bath. Beat the crème double until stiff. Stir a tablespoon of it into the melted chocolate, then mix in the rest with a spatula. Pour the mixture into the mold, smooth it out, cover with foil and refrigerate overnight.
2. For the flambéed fruits, peel the oranges with a very sharp knife so that there is no white skin on them. Cut the pulp into slices. Melt the honey in a pan, add the orange slices and heat. Add the vodka or rum and light it with a long match.
3. Cut the dessert into slices and serve with the flambéed orange slices and possibly a scoop of vanilla ice cream.
4. Mango can also be used instead of oranges.