Cream filling with Red-Orange

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Directions

1. 1

   Whip the cream until stiff. At the same time pour in sugar and cream setting agent. Stir the liqueur into the stiff cream. Peel the orange so that the white skin is completely removed. Cut out orange fillets between the parting skins.

2. 2

   Wash and halve the nectarine, remove the flesh from the stone and cut into fine slices. Fill liqueur cream into four hips. Decorate with orange fillets, nectarine slices and mint leaves.