Whip the cream with a mixer until stiff and set aside to cool.
Whip the egg yolks, egg, 2 tbsp. honey and a little salt in a bain-marie with the mixer on 2 or automatic heat 5 to 6 until creamy, then whip over a cold bain-marie until cooled. Gently fold in the whipped cream with the raisins and 100 g of the muesli. Pour into a loaf pan lined with plastic wrap and place in the freezer for at least 2 hours.
Squeeze one orange. Peel the remaining oranges like apples, removing the white skin completely. Remove the fillets between the separating skins, reserving the juice.
Mix cornstarch with 3 tbsp juice. Bring the remaining juice to a boil with 1 tbsp. honey on 3 or automatic heat 12. Bind with the cornstarch and cool.
Turn out the parfait from the mold and cut into slices. Serve with the orange fillets and sauce, sprinkled with remaining granola.
Tip: Feel free to use better chocolate – the more delicious the result!
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