Burnt Speculoos Parfait with Christmas Pickled Dried Fruit

Beat the yolks with the sugar and orange juice over a water bath until creamy. Mix in a food processor until cooled down one more time.

Mix in the speculaas spice powder and the vanilla pulp. Add the grated orange zest and mix well. Season with orange liqueur. Fold in the whipped cream. Fill into rings and freeze for at least 3 hours. Before serving, sprinkle evenly with brown sugar and caramelize with a Bunsen burner.

Pickled dried fruit: for the compote, halve or quarter the dried fruit according to size and soak in rum the day before, infuse with the lid closed.

Put sugar and honey in a saucepan, fill with orange juice, add orange peel, juice of one lemon and grenadine syrup. Add the spices and cook. If necessary, thicken with a little bit of cornstarch mixed in cold water. Add the marinated dried fruit, remove from the heat and leave to infuse for about 2 hours.

Serve the dried fruit with the parfait, garnish with fresh mint leaves and Christmas chocolate decorations.

Cucumber Paradeiser Sabayon Duck a Liter’orange with Potato Dumplings Burnt Speculoos Parfait with Christmas Pickled Dried Fruit

Tip: Always use aromatic spices to enhance your dishes!

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