
Honey & Soy Parfait with Spiced Oranges and Mulled Wine Zabaglione

Ingredients for 4 portion(s)
For the honey & soy syrup
- 6 tbsp. honey
- 8 tbsp. Kikkoman Stir-fry Sauce
- Juice of 1/2 -1 lime
- 120 g butter
For the honey & soy parfait
- 3 tbsp. water
- 100 g sugar
- 65 g egg white
- Honey & soy syrup according to taste
- 100-120 g double cream, whipped
For the spiced oranges
- 200 ml orange juice
- 80 g sugar
- 20 g honey
- 2 cloves
- 1 star anise
- 1/4 vanilla bean, halved and scraped
- 1/2 cinnamon stick
- 2-4 oranges fillets (depending on size)
For the mulled wine zabaglione
- 1 star anise
- 1 cardamom pod
- 1/4 cinnamon stick
- 2 cloves
- 60 ml red wine (or mulled wine)
- 40 g sugar
- 2 egg yolks
Preparation
- 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.
Tip! Drizzle the mulled wine that you set aside over the zabaglione before serving.
Used products in this recipe
Ingredients for 4 portion(s)
For the honey & soy syrup
- 6 tbsp. honey
- 8 tbsp. Kikkoman Stir-fry Sauce
- Juice of 1/2 -1 lime
- 120 g butter
For the honey & soy parfait
- 3 tbsp. water
- 100 g sugar
- 65 g egg white
- Honey & soy syrup according to taste
- 100-120 g double cream, whipped
For the spiced oranges
- 200 ml orange juice
- 80 g sugar
- 20 g honey
- 2 cloves
- 1 star anise
- 1/4 vanilla bean, halved and scraped
- 1/2 cinnamon stick
- 2-4 oranges fillets (depending on size)
For the mulled wine zabaglione
- 1 star anise
- 1 cardamom pod
- 1/4 cinnamon stick
- 2 cloves
- 60 ml red wine (or mulled wine)
- 40 g sugar
- 2 egg yolks