Orange Cream
4 servings
30 minutes
Orange cream is a delicate treat with a bright citrus aroma inspired by American cuisine. Its history is rooted in the traditions of cheese-based desserts, where fruits add freshness and sophistication to the flavor. In this recipe, cottage cheese combines with orange juice and liqueur, creating a harmonious balance of tartness and sweetness. The cream gains lightness from gelatin, while orange zest adds tangy notes. This dessert is perfect for summer evenings and special occasions, and its silky texture and refreshing taste make it a favorite treat for the whole family.
1
Wash the oranges thoroughly under hot running water, then dry them. Peel one orange using a special knife that slices it into thin strips. Use a peeler to remove the thin skin from the other orange. After that, squeeze the juice from both fruits.
- Oranges: 2 pieces
2
Soak the gelatin in cold water. After 5 minutes, it can be used for cooking.
- Gelatin: 8 g
3
Mix the cottage cheese with orange juice, sour cream, liqueur, and powdered sugar. Add narrow strips of orange zest, and reserve larger pieces of peel for garnishing the dish.
- Curd cheese (tvorog): 500 g
- Sour cream 25% fat: 150 g
- Orange liqueur: 4 tablespoons
- Icing sugar: 5 tablespoon
4
Put the gelatin in a small saucepan and melt it over low heat. Then cool it down and incorporate it into the prepared orange cream.
- Gelatin: 8 g
5
Place the orange cream in separate dessert containers or one large container. Refrigerate for at least three hours. Before serving, garnish the dish with the remaining orange peel.
- Oranges: 2 pieces
