Summary

Ingredients

• 250 ml orange juice, freshly squeezed or 100% juice
• 75 grams sugar
• 1 packet vanilla sugar
• 0.5 teaspoon ½ gingerbread spice
• 1 pack orange zest
• 2 ½ cl Cointreau or Grand Marnier
• 250 g yourt, 1.5% fat
• 250 ml whipped cream
• 5 sheets gelatin

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Instructions

1. Soak the 5 sheets of gelatine in cold water.
2. Warm the orange juice with the sugar, vanilla sugar, gingerbread spices, 1 packet of orange zest and the orange liqueur. Not cook. Just heat it up so that the sugar dissolves and the gingerbread spice is well distributed. Add the soaked gelatin and stir until it has completely dissolved. Mix everything in a bowl with the yogurt. Let cool down. Whip the whipped cream until stiff and fold into the mixture.
3. Now pour the mixture into either red wine glasses or other glasses that you want to use, into hollowed out oranges or into a muffin baking pan. Leave to set in the refrigerator overnight.
4. Decorate everything as desired the next day. e.g., with mikado sticks, mint leaves, orange wedges, chocolate decoration etc.
5. To turn the orange cream out of the muffin pan, just dip it briefly in hot water.