Christmassy Orange Cream

Name: Christmassy Orange Cream
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 8 sheets white gelatine; 4 Eggs (size M); 100 g Sugar; 1 package Vanillin sugar; 175 ml freshly squeezed orange juice; 200 ml dry white wine; 4 TABLESPOONS Orange liqueur; 250 g Whipped cream; 20 g Milk chocolate; 7-10 Tbsp Orange peel, orange slices and lemon balm

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

8 sheets white gelatine
4 Eggs (size M)
100 g Sugar
1 package Vanillin sugar
175 ml freshly squeezed orange juice
200 ml dry white wine
4 TABLESPOONS Orange liqueur
250 g Whipped cream
20 g Milk chocolate
7-10 Tbsp Orange peel, orange slices and lemon balm

Directions

1
Soak gelatine in cold water. Separate eggs. Whip egg yolks, sugar and vanillin sugar until creamy white. Add orange juice, wine and liqueur and stir well. Squeeze out the gelatine and melt in a small pot at low heat.
2
Carefully stir the gelatine drop by drop into the egg-wine mixture and chill (until it draws streets). In the meantime, whisk the cream with the whisk of the hand mixer until stiff. Beat the egg whites until stiff.
3
Carefully fold cream and egg white into the gelatinizing mass in portions. Pour into a dessert bowl and chill for 4-5 hours. Peel off the chocolate with a peeler. Sprinkle the dessert with chocolate rolls and serve decorated with orange peel, orange slices and lemon balm.