Summary

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

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Instructions

1. 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.
2. 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.
3. 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.