Airy and delicious orange cream

Ingredients for 4 servings:

• 500 g orange(s), organic
• 1 liter orange juice
• ½ pack of sugar cubes
• 5 sheets of gelatin
• ½ vanilla pod(s)
• 5 1/2 cups crème fraîche
• 1 cup whipped cream
• ½ pack of raspberries
• ½ pack of cranberries
• some mint, fresh
• ½ pack of powdered sugar
• 1 package of dark chocolate coating
• ice cubes

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 45 minutes

Rub each side of the sugar cube against the orange to absorb the zest. Then put the sugar in a saucepan. Pour a ladle of orange juice into the pan with the sugar cubes and place it on a hot stovetop to dissolve. Set the gelatine leaves in a container of cold water. Halve the vanilla pod with a knife, scrape out the contents, add to the pan, and mix thoroughly. Squeeze out the gelatine well and add it. Pour the liquid into a glass bowl and place it in a pan with ice cubes. Stir with a spoon to allow the gelatine to set. Add the crème fraîche in portions and fold in, but do not stir. Whip the cream with a mixer and use a piping bag to pipe a dollop onto the orange cream. Garnish with the berries and place two small sprigs of mint into the cream. Spread a little oil on the work surface and place baking paper over it to prevent it from slipping. Melt the chocolate coating in a water bath, then fill it into a piping bag and pipe it onto the baking paper in quick zigzag lines. Let it cool. Once it’s cooled, break off small pieces of lattice and place them on top of the orange cream as decoration. Finally, dust with powdered sugar.