Cinnamon Mousse with Spiced Oranges and Vanilla Ice Cream

For the spiced oranges: peel a quarter of the light and the blood oranges thickly so that the white skin is completely removed. Remove the fillets from between the membranes. Collect the juice. Set orange fillets aside. Squeeze remaining oranges and measure out 400 ml (based on 8 servings) together with collected juice. Stir cornstarch with a little bit of juice. Remaining orange and sugar, cinnamon stick, juice of one lemon, scraped vanilla bean, star anise, vanilla pulp and cloves make 5 min. Pour through a sieve, pour again into the saucepan and pour the cornflour (cornstarch) into the juice while stirring. Bring to a boil again, pour into a suitable bowl and pour in the orange fillets. Infuse.

For the vanilla ice cream: slit the vanilla beans lengthwise and scrape out the pulp. Bring milk, vanilla pulp, vanilla beans and whipping cream to a boil. Remove the saucepan from the heat. Whisk egg yolks and sugar and stir into hot milk-whipped cream mixture. Heat again, stirring, until the cream thickens a little. Stir the cream through a fine sieve and cool. Freeze in an ice cream maker or pour into a metal bowl, whisking heartily every 30 minutes.

For the cinnamon mousse: soak the gelatine. Bring milk to a boil and remove from heat. Beat egg yolks and sugar with a whisk and slowly pour into the hot milk while stirring.

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