Summary

Ingredients

• 3 orange (s)
• 1 orange (s), untreated
• 1 lemon (s), untreated
• 30 grams sugar
• 50 ml white wine, dry
• 30 ml vermouth, (Noilly Prat)
• 80 ml Grand Marnier
• 50 ml port wine
• 1 star anise
• 0.5 ½ vanilla pod (s)
• 0.5 stick ½ cinnamon
• 2 carnation (s)
• 3 grains allspice
• 3 juniper berries
• 1 bay leaf
• 1 pinch gingerbread spice
• Cornstarch, something

For the cream:

• 40 g butter, soft
• 10 g powdered suar
• 2 egg yolks
• 20 g schnapps, (quince schnapps)
• 100 g chocolate, white
• 200 g cream
• Ground cinnamon
• sugar

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Instructions

1. Finely rub the peel of the untreated orange and lemon and squeeze out the juice. Cut off the peel of the other oranges as you did with filleting and then cut them into slices.
2. Let the sugar caramelize, add the zest and deglaze with the white wine. Add the remaining ingredients, bring everything to the boil and thicken lightly with cornstarch.
3. Pour the hot stock over the orange slices and leave to stand overnight, covered.
4. Melt the chocolate over a water bath (only with steam!) On low heat.
5. Beat the soft butter with the powdered sugar until frothy, gradually stir in the egg yolks.
6. Warm the quince brandy slightly and stir it into the tempered chocolate. Then stir the chocolate into the butter-sugar-egg yolk mixture and add the ground cinnamon to taste.
7. Whip the cream with a pinch of sugar until stiff and fold into the chocolate mixture. Pour the mousse into small jars (80 ml) and refrigerate for at least 4 hours. The mousse can easily be made the day before.
8. Presentation:
9. Pour some of the spice stock onto the mousse. Put on the glass lid and place the oranges cut into pieces on top. Garnish with a spice from the brew.