Cream of Curd and Spices with Marinated Oranges in a Jar

Today our patissier Olivier Fabing prepares a sweet treat for the Christmas season. Through an abundance of spices, this dessert creates not only the most beautiful scents, but equally the most incomparable flavors.

Cream of curd and spices: Stir all ingredients together and pour into small jars.

Marinated oranges: Peel oranges and cut into fillets. Make sugar into caramel and extinguish with orange juice. Add cinnamon sticks, vanilla pod, star anise, ginger, juniper berries, cloves, grated lemon and orange. Boil the marinade or broth, pour on the fillets from the oranges. Leave to marinate for at least 24 hours.

Dressing: Gently drain the fillets and place on the spice-cream mold. Decorate with a physalis and a little chocolate.

Expert in the studio: Olivier Fabing, Patissier

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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