Campari – Orange Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 3 orange (s)
- 2 packs gelatin powder, white (18 g)
- 8 egg (s)
- 200 g suar
- 1 tablespoon sugar
- 2 packs vanilla sugar
- 1 orange (s), untreated
- 2 tablespoon lemon juice
- 250 ml orange juice, freshly squeezed
- 400 g whipped cream
- 150 ml orange juice (blood orange juice)
- 10 tablespoon Campari
Print Recipe
Pin Recipe Instructions
- Peel the oranges so that the white skin is completely removed. Cut into 1/2 cm thick slices. Soak 12 g gelatine according to the instructions on the packet.
- Separate the eggs. Beat the egg yolks with 6 tablespoons of water until they are thick and foamy, then add 200 g sugar and vanilla sugar while whipping and continue stirring until the sugar has dissolved. Stir in the peel of the untreated orange, 150 ml orange juice and the lemon juice.
- Gently heat the soaked gelatin until it is completely dissolved and stir in 2 - 3 tablespoons of the orange cream with a whisk, then stir the gelatin into the rest of the orange cream. Chill for 10-15 minutes.
- Beat egg whites and cream separately until stiff. First fold the egg white, then the cream carefully but thoroughly into the orange cream. Place a large, beautiful glass bowl with orange slices on the edge, put the cream on top and chill for at least 1 hour.
- Soak the remaining gelatin as instructed. Heat 100 ml orange juice, blood orange juice, 1 tablespoon sugar and the campari. Dissolve the gelatine in it. Let cool down well.
- When the cream is already firm and the Campari juice is as cool as possible but still liquid, carefully spread it over the cream using a spoon so that a mirror is created. Caution: If the cream is still too soft, the Campari juice could sag. Refrigerate.
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