Fine Orange Cream Dessert

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 4 hrs
Course Dessert
Cuisine European
Servings (Default: 6)

Ingredients

  • 250 g quark, lean level 10%
  • 250 g mascarpone
  • 100 g whipped cream, whipped
  • 60 g suar
  • 2 egg (s)
  • 1 vanilla pod (s)
  • 2 sheets gelatin
  • 1 teaspoon, heaped with vanilla sugar
  • 1 pinch (s) salt
  • 18 biscuit (s), (Amarettini biscuits) 3 pieces per serving
  • 12 teaspoons amaretto, 2 pieces per serving (not for children!)
  • 3 oranges, filleted / 4 + 1 per serving
  • 40 g chocolate, white
Fine Orange Cream Dessert
Fine Orange Cream Dessert

Instructions

  1. Finely grate the peel of half of an orange. Separate the vanilla pod and scrape out the pulp. Mix the mascarpone, quark and orange peel well together. Fillet the oranges, 5 fillets per serving. Catch the juice and cut 4 fillets per serving into fine cubes, set 1 fillet aside for the garnish. Squeeze out the orange remains, set aside the juice.
  2. Soak the gelatin.
  3. Separate the eggs, beat the egg whites with a small pinch of salt until stiff (not too firm). Mix the orange juice with the vanilla pulp / aroma. Add the sugar and egg yolks as well. Beat the mixture in a bowl over a water bath until it thickens until it thickens. Remove from the water bath, dissolve the well-squeezed gelatine in the mixture and continue to beat until cold and then stir 3 tablespoons of the mascarpone quark mixture into the gelatine / egg mixture. Then stir this mixture back into the low-fat quark mixture. Whip the whipped cream with vanilla sugar until stiff and fold into the mixture. Carefully fold in the beaten egg white.
  4. Fill in 3 Amarettini biscuits and 2 teaspoons of Amaretto liqueur per glass. The glasses for the children`s portions are marked and no alcohol is used. Then fill the glasses halfway with the orange cream. Spread 4 diced orange fillets on top of the cream. Fill up with cream again and finally place an orange fillet on top. Chill for at least 3 hours. Just before serving, grate some white chocolate over it.
  5. My insider tip: Instead of the chocolate rasps, grind a few mint leaves (3-4 pieces) with a little (2 tablespoon) of coarse sugar (hail sugar) or grind them well in a mortar. Put the mint sugar in a small kitchen sieve and very lightly sprinkle the cream with it.

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