Orange cream velvety and light
Orange cream is a simple and uncomplicated dessert. Tastes fresh and good of orange. It has a velvety texture and is a light finish to a dinner. It is quick to prepare. All you need is to give it a little care and concentration. Thereafter you just put the orange cream cold for a while, and wait to serve. Perfect dessert when you have guests and want to avoid stress i.e. The recipe gives six serving portions.
3 sheets of gelatine
2 dl freshly squeezed orange juice, or good quality store bougth juice with pulp
1 dl sugar
3 egg yolks
2 tablespoons orange liqueur (as Cointreau, can be omitted)
3 dl double cream
- Put the gelatine in soft in cold water approx. 10 minutes.
- Squeeze the juice of approx. two oranges until you get 2 dl.
- Whisk orange juice, sugar and egg yolks in a thick-bottomed saucepan.
- Warm carefully until it thickens; be sure to whisk all the time. You make this part in the same way as custard sauce i.e. The mixture can withstand up to 90 ˚C, but it must not boil. Then the egg yolk will separate.
- Take the gelatine and squeeze out the water. Melt the gelatine in a small bowl with some water (2 tablespoons) in the micro – approx. 20-30 sec at full power. If you do not have micro, melt it in 2-3 tablespoons boiling water.
- Whisk the liqueur and the gelatine into the orange cream. Cool to finger temperature.
- Whisk the double cream to whipped cream consistency, and mix well together with the orange cream.
- Peel the oranges with a sharp knife and cut out the fillets.
- Pour the orange cream into suitable portion moulds. You can preferably cut the orange fillets into two or three smaller pieces, and drop the fillets nicely into the orange cream.
- Put the dessert cold in the refrigerator for at least 1 hour.
Served: Just before serving – Decorate with a slightly torn orange peel. You may want to candy them. Use only the orange part of the peel or the zest. The white has a lot of bitterness. It can also fit to decorate with lemon balm, or a dollop of whipped cream.
Allergy: Gluten free. Not lactose free unless you use lactose-free double cream. High FODMAP is due to lactose in the cream. You can make orange cream both lactose free and low FODMAP by using lactose-free double cream.