Summary

Ingredients

• 3 orange (s)
• 2 tablespoon sugar
• 3 tablespoon rum
• 200 ml cream
• 1 packet vanilla sugar
• 3 teaspoon coffee powder, soluble

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Instructions

1. Peel two oranges and cut into thin slices. Rub the peel off the third orange or peel off the zest. Squeeze out the juice.
2. Briefly bring the orange juice, half of the zest or the zest, the sugar and the rum to the boil in a pan. Remove the pan from the heat and place the orange slices in the stock, cover and let cool.
3. Reserve 3 - 4 tablespoons of the cream, beat the rest until almost stiff. Dissolve the coffee powder and vanilla sugar in the retained cream. Mix the coffee solution with the cream and beat until done.
4. Arrange the orange slices in a circle on two plates and place the espresso foam in the middle. Scatter the remaining zest or debris over the top.