Summary

Ingredients

For the cream:

• 300 g couverture, white
• 400 g whipped cream
• 125 g crème fraîche
• 1 orange (s), untreated

For the fruits:

• 3 large orange (s)
• 3 tablespoon orange liqueur
• 30 g powdered suar
• 1 cinnamon stick (s)
• 1 star anise
• 0.5 ½ vanilla pod (s)

To sprinkle:

• 25 g pistachios, chopped
• possibly chocolate chips

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Instructions

1. Roughly chop the couverture for the cream. Bring 100 g of the cream with the crème fraîche to the boil in a saucepan. Take the pot off the stove and add the couverture. Stir until it has melted. Pour the mixture into a mixing bowl and put it in the refrigerator for at least 3 hours, or overnight.
2. Brown the pistachios in a coated pan without fat and leave to cool on a plate.
3. Wash the untreated orange with hot water, dry it and peel it with a zest zipper. Beat the remaining 300 g of cream in a mixing beaker with the stirrers of a mixer until stiff. Slowly whip the chilled chocolate cream with the mixer for about 1/2 minute. Mix in the orange zest and carefully fold in the whipped cream. Put the finished cream in the refrigerator.
4. For the marinated oranges, peel the oranges with their white skin. Remove the fruit fillets while collecting the juice. Squeeze the rest of the oranges. Caramelize the powdered sugar in a small saucepan, deglaze with the orange liqueur and then add the orange juice. Remove the pot from the oven. Pour in the orange fillets, add the cinnamon stick, star anise and vanilla pod and leave to stand for about 10 minutes. Then remove the spices.
5. Serve the cream with the marinated oranges and decorate with the pistachios and, if you like, with chocolate shavings.