Orange – Beer – Mousse on Two Types Of Fruit Mirror
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 4 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 orange (s)
- 5 sheets gelatin, white
- 250 ml beer (pils)
- 120 g suar
- 2 egg whites
- 150 g sweet cream
- 400 g strawberries, frozen
- 400 g blackberries, frozen
- 2 tablespoon sugar
- 2 tablespoon lemon juice (concentrate)
- 3 tablespoon rum, white
- 1 carambola (s) (star fruit) for decoration
Print Recipe
Pin Recipe Instructions
- Rub the peel of the oranges, then squeeze the oranges. Soak the gelatine in cold water.
- Bring the beer, orange juice, grated orange peel and 120g sugar to the boil, then boil down in an open saucepan to just over 250 ml of liquid.
- Squeeze out the gelatine and dissolve it in the hot (not boiling !!) beer-orange stock and then let it cool down to below 30 ° C.
- Beat the egg whites until stiff. Gradually fold in carefully into the brew. Whip the cream until stiff and fold in as well. Put in a cool place. When the mass starts to gel, stir briefly with a spoon to distribute the orange peel evenly. Min. Let stand in a cool place for 4 hours.
- Puree thawed frozen strawberries with the magic wand and stir in 1 tablespoon sugar, 1 tablespoon lemon juice concentrate, 1.5 tablespoon white rum and 1 tablespoon sugar. Then pass through a fine sieve.
- Puree thawed frozen blackberries with a magic wand and stir in 1 tablespoon sugar, 1 tablespoon lemon juice concentrate, 1.5 tablespoon white rum and 1 tablespoon sugar. Then also pass through a fine sieve.
- Cut out cams with a cold spoon and arrange on the plate. Put the fruit mirror on the plate and decorate with the cut carambola. Optionally serve a little whipped cream with a pineapple / church or similar.
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