Orange Fruit Cream
5 servings
180 minutes
Orange cream is an exquisite dessert of Chinese cuisine that combines the tenderness of cream with vibrant citrus freshness. Its origin traces back to the traditions of Chinese sweets, where the balance of textures and aromas is valued. The taste of this cream is delightful: the softness of egg yolks and sour cream blends with the rich aroma of blood orange, the subtle tartness of lemon zest, and warm notes of rum. Gelatin gives the dessert lightness, creating an airy structure. This cream is perfect for finishing a dinner; it is chilled to ideal consistency and topped with whipped cream. It can be served in individual cups to enjoy each layer of flavor. A wonderful choice for those seeking harmony between tenderness and brightness in desserts.
1
Whisk the yolks with sugar until frothy. Add rum, orange juice, and lemon zest, continuing to stir.
- Egg yolk: 5 piece
- Sugar: 200 g
- Rum: 2 tablespoons
- Blood oranges: 1 piece
- Lemon zest: 1 tablespoon
2
Add gelatin, previously soaked in cold water. Dissolve the gelatin in a water bath. Cool and add whipped sour cream.
- Leaf (sheet) gelatine: 3 pieces
- Sour cream 35%: 250 g
3
Fill the cups with cream and place them in the refrigerator until set. Decorate with whipped cream to taste.
