Grand Marnier parfait with spiced oranges

Ingredients for 6 servings:

• 300 g dark chocolate coating
• 30 g oil
• 3 sheets of gelatin
• 150 g whipped cream
• 6 eggs, including the yolk
• 60 g sugar
• 1 orange(s) (unsprayed)
• 60 g Grand Marnier (cordon rouge)
• 4 oranges
• 225 ml water
• 80 g honey
• 150 g sugar
• 2 vanilla pods
• 5 cardamom pods
• 2 cloves
• 1 star anise
• Beetroot granules or red food coloring

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Total time approx. 2 days 1 hour

A recipe from Dieter Müller. Apart from making the chocolate cones, which is indeed a bit fiddly, this is a very easy dessert to prepare and also looks great. For the chocolate tips, roll six pointed cones out of six square sheets of baking paper (30 x 30 cm). They should be about 25 cm long and have a diameter of about 5 cm at the top. Secure them with tape or paper clips. CAUTION: Scotch tape won’t stick to double-sided baking paper! Cut off the tips, leaving a hole about 3 mm in diameter at the bottom. Melt the chocolate coating (you should use a really good quality coating; my experience with melted chocolate is rather poor for the purpose described here) and thin it with the oil, then bring to a temperature of 30 degrees Celsius. Fill the cones with the chocolate coating, empty them again, and place them in a glass to drain. Refrigerate briefly to allow the chocolate to set. For the Grand Marnier parfait, soak the gelatin in cold water. Whip the cream and chill. Whisk the egg yolks, sugar, and the grated zest of one orange over steam with the Grand Marnier. Add the squeezed gelatin, dissolve, and whisk the mixture until cold. Fold the cream into the cooled cream before it begins to set. Then, using a piping bag, fill the chocolate cones with the parfait mixture. Allow to set and then freeze. If you have the opportunity to freeze the cones upright, you can reduce the amount of gelatin or even omit it altogether. For the spiced oranges, peel the remaining oranges thickly, removing all the white parts. Bring the water to a boil with honey and sugar, add the spices, and simmer for about 10 minutes. Then color with beetroot granules or food coloring and pour over the oranges through a fine sieve. Refrigerate the oranges and marinate for at least 1 day. Turn the oranges occasionally to ensure they get an even color. Serve: Slice the spiced oranges (be sure to wear latex gloves, etc.) and arrange them in a circle on a plate. Cut a straight line across the bottom of the parfait cones, remove the parchment paper, and arrange them in the center. If you don’t want to mess with chocolate cones, you can simply pour the parfait into glass bowls, glasses, or similar containers and freeze them. Orange zest, tarragon, and chocolate ornaments are great decorations.