A Danish desset temptation found on dansukker.dk
Enjoy the Christmas flavors in both the ice cream and the salad
– can be served as a delicious dessert already during advent.
4 pasteurized egg yolks
1 dl [0,2 pt] sugar
2 dl [0,4 pt] light cream fraiche, 18%
1/2 dl [0,1 pt] glucose syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 1/2 dl [0,3 pt] Golden Syrup (Lyle’s or similar)
2 tablespoons vanilla sugar / the seeds from a vanilla pod
2 cinnamon sticks
2 spice nellies
1 star anise
1/2 red chilipeber, in small cubes
1 dl [0,2 pt] chopped pistachio
 Whip egg yolks and sugar together. Add creme fraiche, glucose syrup and spices.
 Sift the mix through a fine-grained sieve and run it in an ice machine or place it in the freezer for at least 5 hours. Stir at regular intervals.
 Mix the Golden Syrup, vanilla sugar / vanilla seeds, cinnamon, cloves and star anise in a saucepan and let it boil for 2-3 minutes. Add the chili. Let the mixture cool off.
 Peel the oranges, remove all membranes and cut the oranges into slices. Half the slices and put them in a bowl and pour the syrup/spice mixture on top. Leave for at least 1 hour.
 Distribute the orange slices, spices and –golden Syrup on 4 dessert plates. Put a ball of ice cream next to the orange salad and sprinkle both with chopped pistachio.