Cold dog cream

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Carefully melt the chocolate and butter over a hot water bath, let it cool down. Cut butter cookies into small cubes. Crumble meringue, put something aside for decoration. Whip the cream until stiff, allow the sugar to trickle in. Sift 1 tablespoon of cocoa onto the chocolate-butter mixture and stir in.

2. 2

   Fold in cream, biscuit and meringue crumbs. Line a square form (16 x 16 cm) with cling film. Add cream and spread. Chill for about 6 hours. Wash 1 orange, rub dry and remove the peel with a pestle, cover and put aside. Peel both oranges so that the white skin is completely removed. Cut out orange fillets between the parting skins. Drizzle with orange liqueur. Cover and marinate for at least 1 hour. Carefully remove the cream from the mould, remove the foil.

3. 3

   Cut out orange fillets between the parting skins. Drizzle with orange liqueur. Cover and marinate for at least 1 hour. Carefully remove the cream from the mould, remove the foil. Cut cream into triangles. Arrange on plates with orange wedges and zests. Sprinkle with 1 tablespoon of cocoa and sprinkle with meringue crumbs

4. 4

   waiting time approx. 6 hours

Nutrition Facts

KCAL
490 kcal

CARBS
36 g

FATS
35 g

PROTEINS
6 g