Fine orange cream

Name: Fine orange cream
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 8 sheets white gelatine; 4 fresh eggs (Gr. M); 75-100 g Sugar; 1 package Vanillin sugar; 2-3 Oranges; 200 ml White wine; 3 TABLESPOONS Orange liqueur; 200 g Whipped cream; 20 g Milk chocolate; 7-10 Tbsp untreated orange peel, slices and balm

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

8 sheets white gelatine
4 fresh eggs (Gr. M)
75-100 g Sugar
1 package Vanillin sugar
2-3 Oranges
200 ml White wine
3 TABLESPOONS Orange liqueur
200 g Whipped cream
20 g Milk chocolate
7-10 Tbsp untreated orange peel, slices and balm

Directions

1
Soak gelatine in cold water. Separate eggs. Beat egg yolks, sugar and vanillin sugar for approx. 5 minutes until light creamy
2
Squeeze oranges and measure 175 ml of juice. Heat the juice. Squeeze gelatine and dissolve in it. Stir wine and liqueur into the gelatine. Fold into the egg cream. Chill for about 10 minutes until it starts to gel
3
Whip cream and egg whites separately until stiff. Fold into the cream one after the other. Pour into a bowl. Chill for at least 4 hours.
4
Peel off the chocolate with a peeler. Sprinkle with orange cream. Decorate with orange peel, orange slices and lemon balm
5
If you want to be without alcohol, you can easily exchange wine and liqueur for orange juice