- 2½ oz crushed speculoos (Belgian spice cookies or use gingersnaps)
- 2½ oz dark chocolate
- 4 oranges
- 2 2/3 cups orange juice
- 3½ oz mild honey
- 3 Tbsp. Grand Marnier® Cordon Rouge liqueur
- 1 level teaspoon powdered cinnamon
- 1 Tbsp. potato starch
- 4 Tbsp. water
- 8 oz vanilla ice cream
- Melt the chocolate. Combine with the crushed cookies. On a sheet of parchment paper, press into 4 small rounds using a fork and let harden.
Bring the orange juice and honey to the boil. Add the starch thinned with the water. Boil for 2 min then add the liqueur and the cinnamon.
Peel the oranges with a knife and cut into 4 mm thick slices.
Arrange the slices on a plate. Coat with sauce and garnish with mint leaves. Top the carpaccio with a cookie round and a scoop of vanilla ice cream.
The orange flavour of Grand Marnier® liqueur is a perfect match for the slices of fresh orange.
The cognac in it brings out all of the flavours of the chocolate and cinnamon.