Orange Wine Cream

Soak gelatine in cold water. Beat egg yolks and sugar in a high saucepan with a mixer until creamy. Add the grated orange peel of half a lemon, orange, wine and orange juice, beat on 2 or possibly automatic heat 3 to 4 with the mixer on the lowest setting until creamy, remove the saucepan from the heat.

Squeeze the gelatine well, stir into the cream and cool in a bain-marie, whip the egg whites and whipped cream separately until stiff.

As soon as the cream starts to gelatinize at the edges, carefully fold in the snow and then the whipped cream.

Fill the dish into glasses, set in the refrigerator. Cut the orange peel into thin strips, sprinkle over the cream and garnish with the candied fruit.

40 min

from Hamburgische Elektrizitätswerke Ag

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