Speculoos Mousse with Orange Sauce

Chop the cooking chocolate, melt in a water bath and cool. Coarsely break the cookies.

Whip the whipped cream and egg whites separately until stiff. Slowly mix the egg whites with the whipped cream, then quickly add the cooking chocolate.

3. Fill 1/3 of the chocolate mousse into a sufficiently large bowl, evenly distribute half of the cookies on top and drizzle with half the amount of rum. Spread the 2nd third of the mousse evenly on top, and repeat the process with the remaining cookies and with the rest of the quantity. Leave to cool for 3 hours.

4. Remove the peel from 4 oranges and remove the fillets. Squeeze 300 ml of juice from the remaining oranges.

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

Bring the juice, sugar and vanilla pulp to the boil. Stir in cornstarch and gently roll for 10 minutes. Add kumquats and orange fillets, cool. 7.

Form mousse into balls and serve garnished with sauce and mint.

Serve as a fine menu with: Entrée: rabbit mousse cake Soup: burgundy soup with crab tails Main course: Glazed pepper duck with cranberry sauce Dessert: Speculoos mousse with orange sauce

Tip: Feel free to use better chocolate – the more delicious the result!

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