Grand Marnier Parfait with Spicy Oranges

Summary

Ingredients

• 300 g couverture, dark
• 30 g oil
• 3 sheets gelatin
• 150 g whipped cream
• 6 egg (s), including the yolk
• 60 g suar
• 1 orange (s), (unsprayed)
• 60 g Grand Marnier (Cordon roue)
• 4 orange (s)
• 225 ml water
• 80 g honey
• 150 grams sugar
• 2 vanilla pod (s)
• 5 cardamom pods
• 2 clove (s)
• 1 star anise
• Beetroot granules or red food coloring

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Instructions

1. A recipe from Dieter Müller. If you disregard the production of the chocolate bags, which is indeed a bit fiddly, a very easy-to-prepare dessert that also looks great.
2. For the chocolate tips, turn 6 square sheets of baking paper (30 x 30 cm) into 6 pointed bags, they should be approx. 25 cm long and have a diameter of approx. 5 cm on the upper side. Fix with tape or paper clips. ATTENTION: There is no sticky tape on double-sided baking paper!
3. Cut off the tips so that there is a hole approx. 3 mm in diameter at the bottom.
4. Melt the couverture (you should use a really good couverture, my experiences with melted chocolate are rather bad for the purpose described here.) And dilute with the oil, temper it to 30 degrees.
5. Fill the bags with the couverture and empty them again and place them in a glass to drain. Chill for a short time so that the chocolate sets.
6. For the Grand Marnier Parfait, soak the gelatine in cold water. Whip the cream and chill. Beat egg yolks, sugar and the grated zest of an orange over steam using the Grand Manier. Add the squeezed gelatine, dissolve and beat the mass until cold. Fold the cream into the cooled cream before it starts to gel. Then use a piping bag to fill the chocolate bags with the parfait mixture. Allow to solidify and then freeze in the freezer.
7. If you have the chance to freeze the bags upright, you can reduce the amount of gelatin or even leave it out completely.
8. For the spicy oranges, peel the remaining oranges thickly so that everything white is cut off.
9. Bring the water to the boil with honey and sugar, add the spices and simmer for about 10 minutes. Then color with beetroot granules or food coloring and pour onto the oranges through a fine sieve. Chill the oranges and marinate for at least 1 day. Turn the oranges from time to time so that they get an even color.
10. Serving:
11. Cut the spicy oranges into slices (be sure to use latex gloves, etc.!) And place them in a circle on a plate. Cut the parfait bags straight at the bottom, remove the baking paper and arrange in the middle.
12. If you shy away from working with the chocolate bags, you can simply pour the parfait into small glass bowls, glasses or the like and freeze it that way. Orange zest, tarragon and chocolate ornaments are suitable as decoration.

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