Orange-Pistachio Cream with Marinated Dates

Ingredients

• 100 g pistachios
• 4 sheets of white gelatin
• 6 oranges (including 1 untreated)
• 1 Lime
• 2 tbsp sugar
• 150 ml whipping cream
• 150 g quark
• 2 star anise
• 75 ml orange liqueur
• 6 fresh dates
• a few sprigs of fresh mint

Instructions

1. 1.

   Remove the shells from pistachios, briefly boil them and then rinse cold (the brown skins can be easily peeled off). Grind the pistachios to a fine powder except for 1 tbsp. Soak gelatin in cold water. Peel a small amount of zest from the untreated orange, juice 5 oranges and the lime. Measure 250 ml of juice and gently warm with sugar. Squeeze out the gelatin and dissolve it in the juice. Pour into a bowl and refrigerate.

2. 2.

   Whip cream until stiff peaks form. As soon as the mixture starts to set, fold in the whipped cream, quark, and ground pistachios. Spoon the cream into small dessert molds and let it firm overnight if possible.

3. 3.

   Warm orange zest, star anise, and liqueur. Pit the dates, chop them finely, and marinate in the warm mixture.

4. 4.

   Peel the remaining orange thickly, cut out segments between the membranes. Pour the pistachio cream onto a plate. Arrange with orange slices, marinated dates, extra pistachios, and mint sprigs.