Cinnamon, yogurt, orange

Ingredients for 5 servings:

• 3 large oranges, beautiful
• e.g. blood orange juice from the bottle
• 4 ½ tbsp powdered sugar
• 1 vanilla pod(s), slit
• 2 cinnamon sticks
• 6 cardamom pods, crushed
• 4 star anise
• 40 g cornstarch, mixed with a little water
• 225 g Greek yogurt
• brown sugar
• Brandy (blood orange brandy)
• 200 g coffee beans

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes

from the show “The Perfect Dinner” on VOX from 26.01.22

Halve the oranges and squeeze out the juice. Scrape out the cores from the orange halves and refrigerate. Add blood orange juice to the juice, making it 450 ml. Bring the orange juice to a boil with the powdered sugar and spices, then let it simmer on the side of the stove for about 20 minutes. Discard the spices and stir in the cornstarch. Return the liquid to the heat. Continue stirring until it reaches a pudding-like consistency. Remove the pan from the heat and mix in the yogurt. Quickly fill the neatly hollowed-out orange halves with the orange-spiced yogurt and refrigerate for at least 2 hours. Before serving, sprinkle brown sugar over the filled oranges and caramelize using the crème brûlée torch. To serve, fill deep plates with coffee beans and place the orange halves on top. Serve with a small glass containing 1 cl of blood orange brandy. Sebastian prepared this recipe as a dessert in the show “The Perfect Dinner” – Day 3 from Hanover – on Wednesday, January 26, 2022.