Orange-Cointreau-Cream in an orange basket

Name: Orange-Cointreau-Cream in an orange basket
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 untreated oranges; 3 sheets Gelatine; 2 Eggs (size M); 1 Egg yolk (size M); 75 g Sugar; 1 package Vanillin sugar; 2 TABLESPOONS Orange liqueur; 200 g Whipped cream; 7-10 Tbsp Chocolate rolls and orange zest

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 untreated oranges
3 sheets Gelatine
2 Eggs (size M)
1 Egg yolk (size M)
75 g Sugar
1 package Vanillin sugar
2 TABLESPOONS Orange liqueur
200 g Whipped cream
7-10 Tbsp Chocolate rolls and orange zest

Directions

1
Wash the oranges thoroughly. Rub the peel of 1 orange. Cut 2 oranges in half. Remove the pulp, squeeze it and pour it through a sieve. Soak gelatine in cold water. Separate the eggs. Beat the egg yolks, sugar and vanilla sugar with the whisk of the hand mixer until frothy.
2
Stir orange zest, orange juice and liqueur into the egg cream. Squeeze the gelatine, dissolve and stir in. Whip cream and egg whites separately until stiff and fold into the orange cream with the whisk. Allow the cream to thicken a little. Pour into a piping bag with a star-shaped spout and squirt into the orange halves. Leave to set in the fridge. Decorate with chocolate rolls and orange zests
3
1 1/4 hours waiting time