Honey & Soy Parfait with Spiced Oranges and Mulled Wine Zabaglione

To make the honey & soy syrup put the honey, stir-fry sauce and lime juice into a pan and reduce to a syrupy consistency. Add the butter and whisk until all the ingredients are combined. Put the syrup in the refrigerator to chill. Note: The syrup has to be properly chilled before you use it in the next steps of the recipe, so it's best to prepare a day in advance.

To make the honey & soy parfait, bring 50 ml water and 75 g sugar to the boil in a pan. In the meantime, put the rest of the sugar and the egg whites into bowl and use a food processor or hand whisk to whisk until stiff. Slowly add the sugar mixture, whisking constantly so that the ingredients increase in volume. Then add the honey & soy syrup very slowly. Finish up by carefully folding in the whipped cream. Fill the parfait mixture into ramekins or bowls and freeze before serving.

To prepare the spiced oranges combine all ingredients except the oranges in a pan. Bring them to the boil briefly, then cover and leave to steep. Peel the oranges with a knife to remove all the white pith. Then leave them to marinate in the lukewarm liquid overnight. Slice the oranges before serving.

To prepare the mulled wine zabaglione, crush the spices with a mortar and pestle and put them into a pan with the red wine. Heat up the liquid (don't allow it to boil!), then cover and leave to steep for approx. 10 minutes. Put a teaspoon of the mulled wine aside and mix the remainder with the egg yolk. Pass the mixture through a sieve into a bowl and whisk over a bain-marie until the mixture thickens to a custard-like consistency. Serve warm.