Ricotta Cream with Orange

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	3 hrs 10 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

For the cream:

For the sauce:

200 g orane juice
1 sheet gelatin, white

Instructions

For the cream, soak the gelatine in cold water.
Mix together the ricotta, quark, powdered sugar and lemon juice. Dissolve the gelatin in a small saucepan over mild heat. Add a tablespoon of the cream to the gelatin and stir, then stir into the whole cream. Whip the cream until stiff and fold in. Pour the cream into jars.
Soak the gelatine for the orange sauce. Heat the orange juice and dissolve the squeezed gelatin in it. Pour spoonfuls over the cream and let it set.
Put the dessert in the fridge for at least 3 hours before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.