Speculoos Mousse With

300 ml, orange juice, a. d. Half – above r oranges squeezed.

One recipe makes 4-6 servings. Coarsely chop the cooking chocolate, melt over hot steam and cool. Coarsely break the cookies. Whip the cream and egg whites separately until stiff. Gradually mix the egg whites into the whipped cream, then quickly add the cooking chocolate. Pour a third of the chocolate mixture into a suitable bowl, evenly distribute half of the cookies on top and drizzle evenly with half the rum mixture. Spread the 2nd third of the chocolate mixture evenly on top and repeat the process with the remaining cookies and rum. Cover the layered ingredients with the remaining chocolate mixture until smooth. Leave the mousse to cool for at least 3 hours. Remove the peel from half of the oranges so thickly that there is no white skin left. Remove the fillets one by one. Squeeze the juice from the remaining orange.

Cut the kumquats into thin slices. Mix the cornstarch with the orange liqueur until smooth. Slit the vanilla bean lengthwise and scrape out the pulp.

Bring the orange juice to a boil with the sugar and vanilla pulp, stir in the cornstarch and simmer at low heat for 10 minutes. Add the kumquats.

Cool the sauce, then add the orange fillets.

To serve, scoop the mousse with a tablespoon dipped in hot water and serve in portions, adding the oranges.

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