Orange Yoghurt Cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash oranges with hot water, dry. Using a julienne sharpener, remove a few strips from the orange peel. Halve the oranges and squeeze them. Soak gelatine in 1/8 litre orange juice.

2. 2

   Separate eggs. Put the egg yolks, vanillin sugar and sugar in a mixing bowl. Beat with the whisk of the hand mixer until foamy. Continue beating until the sugar is completely dissolved.

3. 3

   Warm the orange juice slightly until the gelatine has dissolved, allow to cool. Add yoghurt, lemon juice, orange liqueur and orange juice and mix. Cool until the cream begins to gel. In the meantime, beat egg whites and cream separately until stiff.

4. 4

   Pour 1/3 of the cream into a piping bag with a star-shaped spout. Stir the rest of the cream and beaten egg white into the slightly gelled cream. Pour cream into dessert glasses, chill and allow to set. Before serving, place a dab of cream on the cream and decorate with caramel slices and orange strips as desired.

5. 5

   Amarettini (small Italian pastries) taste good with it.