Summary

Ingredients

• 300 ml blood orange juice, freshly squeezed
• 80 g suar
• 100 g sour cream
• 200 g cream
• 7 sheets gelatin
• Water, cold for soaking

Print Recipe Pin Recipe

Instructions

1. Soak the gelatine in cold water according to the instructions on the package. Heat the juice. Squeeze out the gelatine and dissolve it in the hot juice. Stir in the sugar and sour cream. Let something gel.
2. Whip the cream. Fold the cream into the orange mixture. Gelling takes 4 to 6 hours. Keep refrigerated until eaten.