Orange Noodles in Punsch Zabaione

Ingredients

• 200 g white couverture chocolate
• 20 g fresh ginger
• 1 egg (size M)
• 1 yolk (M)
• 2 tbsp Crème de Cacao
• 2 tbsp white rum
• 250 ml Whipping Cream
• 150 g flour
• 1 tsp oil
• 1 egg (size M)
• 1 tsp sugar
• a pinch salt
• 2 tsp finely grated orange zest (unprocessed)
• sugar (for cooking)
• juice of 4 oranges
• 4 tbsp orange liqueur
• 2 yolks (M)
• 60 g sugar
• 100 ml mulled wine
• 50 g strawberries
• 2 Tbsp grenadine
• 2 tbsp Campari
• orange fillet
• mint
• thin strips of blood orange zest
• powdered sugar (for dusting)

Instructions

1. 1.

   Chop the couverture chocolate into pieces and place in a bowl. Set over a hot water bath and melt. Peel and finely grate the ginger. Whisk egg, yolk, Crème de Cacao, rum and ginger in a bowl. Place over a hot water bath and whisk until creamy. Stir in the melted chocolate and mix briefly until just before boiling point. Cool the mixture in a cold water bath while stirring. Beat the cream stiff and fold it in. Fill portions (125‑150 ml) and freeze for 3–4 hours.

2. 2.

   Knead flour, oil, egg, sugar, salt and orange zest into a smooth dough. Wrap in cling film and chill for 30 minutes. Knead again, roll out thin on lightly floured surface. Roll the dough loosely and cut into strips. Separate the noodles and let them dry briefly. Cook in plenty of lightly sweetened water al dente. Drain, shock with cold water and drain well. Spread on a baking sheet. Reduce orange juice and liqueur to syrup in a pot over high heat. Toss the noodles in the orange syrup just before serving.

3. 3.

   Whisk yolks, sugar and mulled wine together. Whisk over a hot water bath until creamy.

4. 4.

   Wash, clean strawberries and puree with grenadine and Campari for garnish.

5. 5.

   Cover a plate with zabaione. Dip parfait molds into hot water for 30 seconds. Pour parfait onto the plate. Arrange orange noodles on top. Place strawberry purée dots around the rim of the zabaione and thread a wooden stick through in serpentine lines. Garnish dessert with orange fillets, mint and orange strips, dust with powdered sugar and serve.