Orange Cappuccino Cream

Remove the peel from two oranges, fillet them and cut them into tiny pieces.

Soak gelatine in cold water for 5 minutes. Melt cooking chocolate in a bain-marie.

Stir yogurt with sugar and aniseed until smooth. When the cream starts to gelatinize, fold in the whipped cream.

4. Take away 2/3 of the cream, mix with the well drained orange pieces. Stir the remaining third with the chocolate and dissolved cappuccino powder (1 tbsp. water).

Layer the light and dark cream about 6 cm high in a baking pan, draw striae into each other with a toothpick, set aside to cool.

6. 2 tbsp. of the remaining orange peel (4 cm long, 3 mm wide). Thereupon squeeze juice, pass through a sieve. Make orange peel with 0.1 liter water and 2 tbsp sugar in a saucepan until the liquid is syrupy. Then add the orange juice, repeatedly bring to a boil, simmer slightly, season with whiskey.

Pour some of the sauce onto plates, make dumplings of about 6 cm in length from the cream, place 2 on each plate, and finally add the candied orange peel.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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