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Orange Carpaccio

Orange Carpaccio

Orange Carpaccio

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Preparation time 20 min

Difficulty 122

What you need

Serves 4

Speculoos Crunch:

  • 2½ oz crushed speculoos (Belgian spice cookies or use gingersnaps)
  • 2½ oz dark chocolate


Carpaccio:

  • 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

How to make it

  • 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.

Experience more

Chef's tip

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.

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