Summary

Ingredients

• 3 egg yolks
• 30 grams sugar
• 100 g couverture
• 250 ml cream
• 3 egg whites
• 1 gingerbread
• 1 pinch (s) gingerbread spice
• 5 orange (s)
• 100 g suar
• 100 ml white wine
• 10 g cornstarch
• cinnamon
• Carnation
• Mint, for decoration

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Instructions

1. Whip the cream. Beat the egg whites until stiff. Beat the egg yolks with the sugar until creamy.
2. Chop the couverture and melt it in a water bath.
3. Mix the egg yolks quickly with the chocolate. Add gingerbread cubes and spices. Carefully fold in the egg white and cream.
4. Line the mold with cling film and pour in the mixture. Freeze in the freezer overnight.
5. Now peel the oranges and cut out the fillets. Place this on a sieve and collect the juice.
6. Let the sugar caramelize in a saucepan, deglaze with white wine and let it boil down a little. Add orange juice and spices. Bring to the boil and set with the mixed starch. Add the orange fillets and refrigerate.