Copyright Coquere

Orange cream velvety and light

 

Orange cream

 

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.

 

Ingredients:

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

 

3-4 oranges

 

Directions:
  1. Put the gelatine in soft in cold water approx. 10 minutes.
  2. Squeeze the juice of approx. two oranges until you get 2 dl.
  3. Whisk orange juice, sugar and egg yolks in a thick-bottomed saucepan.
  4. 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.
  5. 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.
  6. Whisk the liqueur and the gelatine into the orange cream. Cool to finger temperature.
  7. Whisk the double cream to whipped cream consistency, and mix well together with the orange cream.
  8. Peel the oranges with a sharp knife and cut out the fillets.
  9. 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.
  10. 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.