Summary

Ingredients

• 250 ml cream
• 250 ml orange juice, freshly squeezed, approx. 3 oranges
• 5 tablespoon sugar
• 3 sheets gelatin
• 5 leaves sage
• 100 g powdered suar
• 100 ml water
• 1 lemon (s), add the juice

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Instructions

1. Mix the cream, orange juice and sugar in a saucepan until smooth, bring the liquid to the boil while stirring. Add the sage leaves.
2. Soak the gelatine in cold water.
3. Let the liquid simmer for about 2 minutes, stirring constantly (reduce heat). Squeeze out the gelatine well and dissolve it in the hot liquid.
4. Rinse the molds (125 ml content) with cold water. Pour in the orange juice and cream mixture - remove the sage leaves beforehand!
5. Let it cool down at room temperature. Attention: the mass settles easily. Therefore stir again and again evenly with a fork until the mixture stagnates and has become so sluggish that it no longer separates. Then put in the refrigerator.
6. Melt the powdered sugar in a pan. Mix the lemon juice with the water. As soon as the sugar has melted and caramelized until light brown, stir with a whisk. Reduce heat. Deglaze with the water while stirring. Keep stirring - be careful, it can splash. Reduce the syrup a little over medium heat, then let it cool down.
7. Presentation:
8. Loosen the edge of the molds with the knife. Turn out onto a plate and pour the caramel over it. Garnish with sage leaves.
9. The dessert can be prepared up to 2 days in advance.