Orange Cider Cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Squeeze 2 oranges. Separate the eggs. Beat the egg yolks and 75 g sugar until thick and creamy. Add orange juice and cider and mix. Squeeze the gelatine, dissolve over low heat and mix into the cream.

2. 2

   Keep cold, stirring from time to time. Beat the egg whites and 150 g cream separately until stiff. When the cream begins to gel, fold in the cream first, then the beaten egg white. Pour into a bowl and chill.

3. 3

   For the decoration, caramelise the rest of the sugar in a pan. Deglaze with 1/8 litre water and boil off. Peel the rest of the orange so that the white skin is completely removed. Cut the orange into slices and leave to stand briefly in the caramel.

4. 4

   Take out, reduce the caramel thickly and roast the hazelnuts in it. Put them on a greased piece of aluminium foil and let them cool down. Crumble the brittle. Whip the rest of the cream until stiff. Pour into a piping bag with perforated spout and squirt tuffs onto the cream.

5. 5

   Decorate with orange slices and brittle.

Nutrition Facts

KCAL
340 kcal

CARBS
32 g

FATS
17 g

PROTEINS
9 g