Orange Creme
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 60 g sour cream
- 250 g yourt
- 60 g powdered suar
- 1 packet vanilla sugar
- 250 ml orange juice, freshly squeezed
- 4 sheets gelatin
- 60 ml sweet cream
- 3 egg whites
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water.
- Mix the sour cream with the yogurt, powdered sugar, vanilla sugar and orange juice. Warm a small saucepan with water, put the squeezed out gelatin in a soup ladle and hold it in the warm water (but no water should flow into it) until the gelatin is liquid, now stir one tablespoon of the cream into the liquid gelatin and then quickly add the gelatin mixture stir into the cream.
- Whip the sweet cream, whip the egg whites with 1 tablespoon of granulated sugar and add alternately to the cream. Fill into glasses or bowls, cover with foil and refrigerate. Preferably overnight, but at least 2 hours
- Instead of yoghurt, curd cheese can also be used.
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