Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.