Campari Orange Cream
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 3 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sheets gelatine, white
- 3 orange (s), 1 which is untreated
- 3 egg (s), including the yolk
- 60 g suar
- 1 packet vanilla sugar
- 2 tablespoon Campari
- 250 g whipped cream
- 1 egg (s), including the egg white
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water. Cut 2 slices from 1 orange for the garnish and divide into triangles. Rub the peel of the remaining orange, peel thick and fillet the pulp.
- Squeeze the remaining two oranges. Mix with egg yolk, sugar, vanilla sugar, campari and orange peel until frothy. Dissolve and stir in gelatine. Chill until the cream starts to set.
- Whip the cream and egg white separately until stiff. Remove 3 tablespoons of cream to decorate, pour into a piping bag and refrigerate. Dice the orange fillets and fold in. Carefully fold in the cream and egg white. Pour the cream into a bowl and let it set in the refrigerator. Decorate with whipped cream and orange pieces.
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