John Myers
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Orange Curd Cream
The perfect orange curd cream recipe with a picture and simple step-by-step instructions.
Orange curd cream
- 2 Oranges fresh
- 125 g Quark
- 40 g Sugar
- 1 teaspoon Orange peel – aroma or grated peel of an untreated orange
- 125 g Whipped cream
- 2 sheet Gelatin white
- 3 tablespoon Orange liqueur
- 75 g Whipped cream
Serving
- 1 Orange fresh
- 2 tablespoon Orange liqueur
- Chopped pistachios
Orange curd cream
- Halve the oranges. Cut a 1/2 cm thick slice from each of the halves. Cut off the peel, including the white skin, from the slices. Place the orange slices on the bottom of four glass dishes. Squeeze two half oranges. Soak the gelatine in cold water.
- Mix the quark with the sugar, flavoring, orange juice and cream. Warm up the liqueur. Squeeze out the gelatine well and dissolve it in the liqueur. Mix with three tablespoons of the quark mixture. Add to the rest of the quark mixture and stir in well.
- Whip the cream until stiff. Lift under the curd. Pour the mixture into the molds. Chill molds for approx. 3 hours or overnight.
Serving
- Peel the orange including the white skin. Cut out the fillets and drizzle with orange liqueur. Let something go.
- Put the molds briefly in warm water and turn them out onto dessert plates. Garnish with the orange fillets and pistachios.
P.S.
- Santa was just kidding with the rest I had left because I only needed 3 servings. Is also something “crashed”. I hope that doesn’t happen to the “real” one too … 😉
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