Summary

Ingredients

• 250 ml coffee (espresso)
• 3 tablespoon sugar
• 2 sachets vanilla sugar
• 1 pinch (s) salt
• 2 cl liqueur, (coffee liqueur as desired)
• 3 sheets gelatin
• 1 egg (s)
• 1 glass white wine
• 1 tablespoon sugar
• 30 ml amaretto or more, to taste
• 1 large orange (s), if possible untreated
• orange juice
• 1 tablespoon sugar
• 2 cardamom capsules, the seeds from them
• 1 shot grenadine

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Instructions

1. Jelly:
2. Prepare espresso, soak gelatine in cold water. Pile up the sugar, vanilla sugar and salt in a saucepan and heat. Do not stir until the sugar has melted around the edges and is yellow in color. Melt the sugar while stirring until the color is golden brown, then deglaze with the espresso and simmer the caramel. Remove from the fire, stir in the liqueur and let cool down a little. Then dissolve the squeezed gelatin in it while stirring. Rinse 2 matching molds with cold water and distribute the liquid on top. Cover and let set in the refrigerator.
3. Sabayon:
4. Beat all ingredients from eggs to amaretto in a water bath with a whisk or hand mixer to a creamy, foamy mixture. Then beat cold in ice water. Cover and cool.
5. Compote:
6. Rub some of the peel off the untreated orange or tear off some zest (otherwise leave out the peel). Fillet the orange carefully. Catch the juice in a bowl, squeeze out the remains of the orange and peel well and fill up the liquid with orange juice to approx. 200 ml. Add sugar, cardamom seeds, orange zest or zest and grenadine syrup and reduce everything to a syrupy half over high heat. Allow to cool slightly. Place the fillets in a shallow bowl and pour the syrup over them. Cover and set aside and let it steep.
7. To serve, remove the jelly from the edge with a knife, briefly put the molds in hot water, then turn them over to the center of the plate. Pour the sabayon on one side, place the orange fillets on the other side and drizzle a little of the syrup.