Marinated Orange Salad with Marsala Foam

Untreated orange rinse with care, rub dry and grate the peel. Peel all oranges thickly, removing the white skin in the process. Remove the fillets between the separating skins. Stir the orange fillets, zest, liqueur and grenadine syrup. Remove cardamom seeds from capsules and coarsely crush in a mortar. Cardamom to the marinade form. Cut pomegranates in half and carefully scoop out the seeds, removing the white skin. Pomegranate seeds to the marinade form and steep everything together for 10 minutes.

In the meantime, beat the yolks, vanilla sugar, powdered sugar and Marsala in a metal bowl over a hot water bath until white and fluffy.

Divide the marinated orange fillets and pomegranate seeds evenly among deep plates, arrange with warm marsala foam, coarsely crumbled amaretti cookies and mint leaves.

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