Brittle Crêpes on Mandarin Salad with White Chocolate…

White chocolate parfait: (Ingredients for about 10 servings) Bring liqueur to a boil so that the alcohol evaporates (If you are making the parfait for kids, for adults, of course, this is not necessary. You can just as easily replace the alcohol with boiled down orange juice). Gently melt cooking chocolate in a water bath, then stir through with the liqueur. Beat the eggs also in a water bath until thick, then carefully fold them into the egg mixture (not the other way around, or it will be lumpy.). Cool the mixture a tiny bit, then fold in 1/3 of the whipped cream first, then the rest. Fill into small ramekins or cups and freeze in the freezer for at least 8 hours. Before serving, dip in hot water and turn out.

Tip: The amount is just as repeated for more than 4 people, because you can not beat a single egg so well. The parfait tastes especially refined if you sprinkle it with cane sugar and briefly flame it with a Bunsen burner right before serving.

Tangerine salad: Either peel the tangerines like an apple with a serrated knife and then remove the fillets between the skins with a small knife or peel them, remove as much of the white skin as possible and cut diagonally into narrow slices. Collect the juice that runs out, squeeze out the remaining juice from the fruit core, bubble up both with sugar and bind (mount) with flakes of butter. The tangerine

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