Orange salad with champagnesorbetijs and sinaskrullen

Preheat the oven to 175 ° C. (In microwave) melt butter and allow to cool. Clean the peel of quarter orange, clean and fine-grind. In a bowl stir in egg white, sugar, flour and grater. Cool down chilled butter and let the batter rest for a while. In the saucepan, reduce orange juice, honey and ginger root to a low syrup. Remove ginger root and allow syrup to cool. Peel oranges thickly until flesh and cut into round slices. Spread orange slices over four plates and sprinkle with syrup. Place the plates in a refrigerator until use. Grease the baking sheet with parchment paper, scoop 6 pans of batter at a distance from each other and spread them out with a spoon. Bake the baking sheet in the middle of the oven and bake the cookies for about 5 minutes, until the edges turn brown. Remove the baking tray from the oven and carefully place cookies with a palette knife or thin spatula on the rolling pin or bottle to obtain a curl shape. Let it cool down and in the meantime make biscuits from the rest of the batter. Keep refrigerated sinask curls in drum; they only remain crispy for a few hours.

Take plates with orange slices during a main course from a refrigerator. Just before serving serve bread roll sorbet in the middle of each plate. Putting sinask curls into ice.