Fantastic and refreshing cream with orange sauce topping. Simple, fast and easy. Dessert like others must have to cool down. Follow recipe.
Ingredients: 4 servings, cooking time : 15 min., total time: 45, Chill Time: at least 3 hours or overnight.
For the Orange Cream:
250 ml orange juice/ freshly squeezed (about 4 orange)
4 egg yolks
2 Tablespoons orange liqueurs
3 and 1/2 Tablespoons sugar
4 gelatin leaves
1 organic orange
200 ml + 1 Tablespoon chilled heavy cream
1 Tablespoon icing sugar
1 Tablespoon starch
For the Orange Sauce:
2 Tablespoons orange liqueurs
200 ml 1 tablespoon orange juice/ freshly squeezed
2 teaspoons corn starch/ density
2 Tablespoons sugar
Preparation:
Make a Cream:
Put the gelatin sheets in a bowl and pour cold tap water over them. Leave to stand for 5 min.
Separate the eggs.
Put the egg yolks in a metal bowl or medium glass bowl.
Soften the oranges by rolling them on the work surface and cut them in half and squeeze the juice.
Add the juice to the bowl with the egg yolks.
Fill 1/3 of the water in a larger pot and heat over a slightly moderate heat. You will be making a Bain Marie cream.
Whip to steam orange juice, egg yolks and sugar until foamy, until the sugar melts, and you get a nice creamy mixture. When the water has started to boil, move the cream mixture to the top and stir, making sure that the water does not touch the bottom of the cream bowl.
Stir for about 5 minutes.
Then drain the excess water from the gelatin.
Add gelatin to the warm mixture of cream, stir until the gelatin dissolves in about 1–2 minutes.
Then remove the cream from the steam and stir in the orange liqueur.
Allow the cream to cool for 5 minutes.
After 5 minutes, cool the cream for about 1 hour in the refrigerator, stirring occasionally in between (until the cream starts to thicken).
Meanwhile, whisk together the thick whipped cream, starch and powdered sugar in a chilled deeper bowl.
Stir until it becomes a light and thick mixture (about 5 min).
Grate the orange peel and mix in the whipped cream lightly with a spatula, to combine well.
Pour the whipped cream into orange cream, which has stood for 1 hour. Mix all gently with spatula.
Pour into glasses and refrigerate to cool for 2 hours or overnight.
Meanwhile, make the Orange Sauce:
Squeeze the oranges.
Then take 4 tablespoons of freshly squeezed orange juice and combine it with corn starch.
In a pot, combine the remaining orange juice, sugar and orange liqueur.
Bring to a boil, reduce the heat and let simmer for a few minutes.
Stir in the orange juice – flour mixture to thicken the sauce.
Remove from the heat and let cool.
Pour the orange sauce over the orange cream and serve. Buon appetito!
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