Winter Parfait with Orange-marzipan Sauce and Clementine Liqueur

Winter parfait

1. Finely grate the peel of the orange. Mix the mascarpone with the sour cream, 4 tablespoons sugar and orange peel. Whip the whipped cream until stiff and fold in. 2. Line a loaf pan with cling film. Layer the mascarpone mixture and the speculoos alternately in the mold. Cover with foil and freeze for at least 6-8 hours (preferably overnight). 3. Take the parfait out of the freezer 10 minutes before serving. Cut into slices and serve with sauce.

Orange and marzipan sauce

1. 1. Cut open the vanilla pod and scrape out the pulp. Dice the marzipan mixture. Bring the cream with the milk, sugar, marzipan cubes and vanilla pulp to the boil. Stir over low heat until the marzipan has dissolved. 3. Whisk egg yolks and orange liqueur in a large bowl. Gradually stir in the hot marzipan cream with a whisk. Season with lemon juice, let cool and serve with the parfait.

Clementine liqueur

1. 1. Halve the clementines, squeeze out the juice and pour into a clean, dry and sealable larger glass. Carefully remove the remains of the pulp and the separating membranes from the skin and throw them away. 2. Cut the peel into fine strips and add the lightly crushed coriander seeds, the cinnamon broken into three pieces, the star anise, the alcohol and the desired amount of sugar to the glass and close tightly. 4. Shake the contents of the glass well and store for 2 months in a cool and dark place and let it steep, shaking a little from time to time. 5. After drawing the liqueur through a cotton cloth, pour into smaller bottles and close tightly. The liqueur can be kept refrigerated for another 6-8 weeks. 6. Serve with the parfait.