Orange Gratin

For the orange gratin, whisk egg yolks with honey and wine over steam to a compact, warm foam. Flavor with a little orange zest and vanilla pulp.

Fillet the oranges and mix the fillets with the raisins. Cover with the foam and gratinate in the oven at 180° Celsius.

Sprinkle the orange gratin with powdered sugar and garnish with lemon balm.

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