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Blood Orange Cream with Blood Orange Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

For the cream:

  • 2 orange (s) blood oranges
  • 3 cl orange liqueur
  • 70 grams sugar
  • 4 sheets gelatin
  • 50 g marzipan
  • 200 g yourt
  • 125 ml whipped cream (whipped cream)

For the sauce:

  • 2 orange (s) (blood oranges)
  • 1 teaspoon honey
  • some cornstarch
Blood Orange Cream with Blood Orange Sauce
Blood Orange Cream with Blood Orange Sauce
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Instructions

  1. For the cream, squeeze out the two blood oranges. Bring the juice to the boil together with the orange liqueur and sugar. Add the marzipan and dissolve in it. Take it off the stove. Soak the gelatine sheets in cold water according to the instructions on the packet and dissolve in warm orange juice. Allow to cool slightly. Then stir in the yoghurt and the whipped cream. Let it set in the refrigerator.
  2. For the sauce, peel and fillet the blood oranges. Catch the juice and squeeze out the rest of the filleted orange. Boil this juice with honey and thicken with a little cornstarch. Add the orange fillets and let cool.
  3. Cut out dumplings from the cream with a tablespoon, arrange on plates and serve with the sauce.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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