Blood orange cream with blood orange sauce

Ingredients for 4 servings:

• 2 orange(s) blood oranges
• 3 cl orange liqueur
• 70 g sugar
• 4 sheets of gelatin
• 50 g marzipan
• 200 g yogurt
• 125 ml whipped cream
• 2 oranges (blood oranges)
• 1 tsp honey
• some starch flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the cream, juice the two blood oranges. Bring the juice to a boil along with the orange liqueur and sugar. Add the marzipan and dissolve it. Remove from the heat. Soak the gelatine leaves in cold water according to the package instructions and dissolve them in the warm orange juice. Allow to cool slightly. Then stir in the yogurt and the stiffly whipped cream. Allow to set in the refrigerator. For the sauce, peel and fillet the blood oranges. Reserving the juice, squeeze the rest of the filleted orange. Bring this juice to a boil with honey and thicken with a little cornstarch. Add the orange segments and allow to cool. Use a tablespoon to cut out dumplings from the cream, arrange on plates and serve with the sauce.