Rum raisins (prepare a day before serving)

Cut open the vanilla pod and add to a pot with the rum ans raisons. Let it boil briefly, then take it off the fire. Move the mixture to a jar and leave to infuse overnight.

 

Marzipan cream

Mix the pudding powder with 3 tablespoons of soy milk.
Cut the marzipan into small pieces and add to a pan with the remaining milk. Let the marzipan dissolve and bring the mixture to a boil.
Add the pudding mixture and let it thicken, stirring constantly.
Remove the pan from the fire, cover with a foil and set aside to cool.
Once the cream has cooled off, add the crème fraîche, a little tonka zest and agave syrup to taste, and mix with a hand mixer.

 

Caramelized almond flakes
Put some oil on the cooking plate and add the almond flakes. Sprinkle with sugar, mix in the butter and let caramelize while frequently turning the flakes.

 

Flambéed oranges
Remove the peel of the oranges with a knife, being careful to keep the orange whole. Place the oranges on the skewers, piercing the oranges through the side. Fry the oranges briefly on all sides on the oiled cooking plate. Move the skewers to the open hole and cook them for about 20 minutes over the embers or a small fire.
While the oranges are cooking, drizzle them with agave syrup. Repeat this process 3 times. Flambé the oranges with rum, then remove them from the skewers and keep warm on the outer edge of the cooking plate.

 

Filo rolls

Cut the filo pastry in half lengthwise and fill each strip with a good dollop of the marzipan cream, then shape into 4 rolls.
Fry the rolls on both sides of the oiled cooking plate, adding plenty of butter.
Remove the rolls from the heat as soon as they are nice and crispy. Cut in half and dust with the speculoos* powdered sugar.

 

Plating

Place the orange in the middle of the plate, sprinkle with almonds and raisins, then place the rolls on top of the orange.

*If speculoos mix is not readily available where you live, you can make it yourself. Simply mix the following ingredients: cinnamon, nutmeg, cloves, ginger, cardamom, white pepper and ground anise.