Spiced Oranges with Pomegranate Granita and Marzipan Mousse
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 634 kcal | (30 %) | ||
| Protein | 10.6 g | (11 %) | ||
| Fat | 32.2 g | (28 %) | ||
| Carbohydrates | 69 g | (46 %) |
Ingredients
- Ingredients
- 250 milliliters fresh Pomegranate juice
- 100 milliliters dry Red wine
- 2 Tbsps sugar
- 250 milliliters dry white wine
- 1 Cinnamon stick
- 3 cloves
- 1 Vanilla bean (sliced)
- 4 Oranges
- 5 Gelatin sheet
- 150 grams Marzipan
- 1 medium egg
- 3 egg yolks
- 5 Tbsps Amaretto
- 250 milliliters Whipped cream
- mint (for garnish)
Preparation steps
For the pomegranate granita, mix pomegranate juice, red wine and 1 tablespoon sugar in a metal bowl and freeze.
Mix white wine, cinnamon stick, cloves, vanilla bean and remaining sugar and bring to a boil. Peel orange, remove all white pith, cut into slices, stir into white wine mixture and refrigerate.
For the marzipan mousse, soak gelatin in cold water for about 5 minutes. Coarsely chop marzipan, mix with egg, egg yolks and Amaretto in a metal bowl and stir over a hot-water bath until thickened and creamy. Squeeze gelatin, stir into marzipan mixture until dissolved and refrigerate until partially set. Beat cream until stiff, fold into marzipan mixture and refrigerate until set.
Decoratively arrange orange slices on dessert plates and dollop scoops of marzipan mousse in the centers. Scrape pomegranate granita, spoon onto plates and garnish with mint and pieces of vanilla pod as desired to serve.
