Creamy Marzipan Parfait with Oranges and Sliced Almond Kernels

Chop the marzipan and put it in a whipping bowl with the amaretto. Mix with sugar and the eggs. Stir heartily with a whisk over a water bath until the mixture is creamy. Now remove the whipping kettle from the water bath, place in a large enough bowl of iced water and stir the egg cream until cooled.

Whip the cream until stiff and gently fold in. Rinse a small loaf pan with cold water, line with plastic wrap and spread the parfait mixture smoothly into it. Cover with plastic wrap and place in the freezer.

After about eight hours, remove the parfait from the mold using the plastic wrap and cut into slices. Meanwhile, peel the oranges thickly and remove the fillets. Heat them with sugar in a non-stick frying pan, add orange juice and cook.

Dressing:

Arrange the orange fillets on dessert plates, place two slices of the marzipan parfait on each and garnish with fresh lemon balm and sliced almonds.

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