Orange Marzipan Terrine

For the terrine: Peel oranges, carefully remove white skin from segments and slice. Boil 0.5 liters (approximately 2 cups) of water, 500 grams (approximately 1.1 pounds) of sugar and spices. Add honey and grenadine. Add oranges and marinate for 5 days. 

For the light dough: Beat eggs and sugar until foamy. Combine flour and cornstarch and fold into eggs mixture. Stir in butter, salt and lemon zest. Line a springform pan (26 cm or 10 inches in diameter) with parchment paper and pour in batter. Bake in an oven preheated to 200°C (approximately 400°F) for 30 minutes. Remove, let cool slightly and release from pan. 

For the dark batter: Repeat process with dark batter ingredients.

For dark chocolate sauce: Combine all ingredients and 0.25 liters (approximately 1 cup) of water. Bring to a boil, stirring constantly. Let cool down.

For the white chocolate sauce: Boil ingredients together. Chop chocolate and dissolve in hot cream.

Soak gelatin in cold water. Boil milk and stir in marzipan. Beat egg yolks and 75 grams (approximately 2.5 ounces) of sugar until fluffy. Add milk to egg yolk mixture. Bring to a boil, stirring constantly and beat over a hot water bath until thick. Squeeze out gelatine and add to mixture. Season with Amaretto. Let cool. Beat cream until stiff and fold into mixture.