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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Cut out dumplings from the cream with a tablespoon, arrange on plates and serve with the sauce.
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