Orange cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Squeeze 4 oranges (yields approx. 360 ml juice) and reduce to about 1/3 in a pot. Soak the gelatine in cold water for about 5 minutes, squeeze it out and dissolve in the hot juice. Separate the eggs. Beat the egg yolks with lemon juice and orange juice until creamy with the whisks of the hand mixer. Chill the egg and orange mixture for approx. 10 minutes until it begins to gel slightly. Beat cream and egg white with sugar separately until stiff.

2. 2

   First fold the beaten egg whites, then the cream into the egg and orange mixture. Divide into 4 glasses and chill for about 2 hours. Peel the fifth orange so that the white skin is completely removed. Cut out the fillets between the parting skins and place them on the firm ornamental cream. Decorate with mint

Nutrition Facts

KCAL
340 kcal

CARBS
29 g

FATS
23 g

PROTEINS
10 g