Fine Orange Mousse on Cantuccini, Tonka Bean Ice Cream, Grand Marnier Oranges

Soak the leaf gelatine according to the instructions on the packet and after about 5 minutes dissolve in a small saucepan over a mild heat. Add orange juice and sugar while stirring. Do not let cook! Remove the pan from the stove and stir in 3 tablespoons of yogurt. Put the rest of the yogurt in a bowl, add the zest and zest of the orange and add the gelatin in a thin stream, stirring constantly. Cool places until the mass begins to gel.

Have 5 beautiful glasses ready. Put the cantuccini in a sturdy freezer bag, beat into coarse crumbs with a meat mallet and distribute the crumbs evenly between the glasses.

Whip the cream until stiff, fold into the jellied yoghurt mixture and pour onto the cantuccini crumbs. Cover and place in the refrigerator for 2-3 hours.

2 Remove the peel from the oranges with a sharp knife and then carefully fillet them. To do this, put the orange in your hand and cut into the middle right next to the thin skin with the knife. In this way, gradually remove 15 fillets and marinate in a shallow container with the Grand Marnier for 5-6 hours.

Beat egg yolks and sugar until frothy. Heat the milk and cream in a saucepan (do not boil) and slowly add the egg-sugar mixture while stirring. Add the finely ground tonka beans and stir well. Now put the bowl in a water bath. Make sure that the pot does not contain too much water so that nothing can later spill into the ice cream mixture.

Heat the ice cream mixture in a water bath and stir it from time to time until the mixture becomes thicker and you can peel it off to form a rose. (When blowing over a wooden spoon, a "rose" forms). Chill for several hours. It is best to put the ice cream mixture in the ice cream machine about 20 minutes before you plan to serve it. Then the consistency is wonderfully creamy.

Heat a good trick of butter in the pan and roast the almonds until golden. Crush the chocolate and put it in a heat-resistant plastic bag. Put this sachet in a double boiler and melt the chocolate until there are no lumps in it. Cover a baking sheet with parchment paper and form 5 thalers out of the almonds. Now cut off a small point from the dried bag with the chocolate and let the chocolate flow over the almonds in a grid shape until the thalers stick together.

Make 5 thick blobs on the paper with the remaining chocolate and place the wiped physalis on top. Place in a cool place to harden.