Blood Orange Cream and Sauce

For the cream, bring orange juice and orange liqueur to a boil with the sugar. Soak the gelatine in cold water. Melt marzipan in orange juice and cool. Add the yogurt, bring the mixture to lukewarm. Fold in the whipped cream and pour into a suitable bowl. Cover with plastic wrap and chill in the refrigerator for at least 6 hours. For the sauce, bring blood orange juice and honey to a boil. Mix potato flour in cold water and thicken the juice with it. Put in the orange fillets, bring to a boil once. Add cut lemon balm and cool.

Cut out dumplings from the crushed cream with a spoon and arrange them on the orange sauce. Garnish with pistachios.

White wine

Tip: Use regular or light yogurt as needed!

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