John Myers
Orange Champagne Cream
The perfect orange champagne cream recipe with a picture and simple step-by-step instructions.
- 6 sheet Gelatin white
- 150 g Yogurt
- 100 g Sugar
- 2 packet Vanilla sugar
- 250 ml Sparkling wine
- 100 ml Orange juice
- 2 a cup Cream
- 2 packet Cream stiffener
- Soak the gelatin. Meanwhile, stir together the yoghurt, sugar, 1 packet of vanilla sugar, sparkling wine and orange juice.
- Let the gelatin dissolve and then mix with 3 – 4 tablespoons of the champagne cream and then with the rest of the cream. Put the whole thing in the refrigerator and stir every now and then.
- When the cream begins to gel, whip the cream with 1 packet of vanilla sugar and the cream stiffener until stiff and fold into the cream. Then distribute it on dessert glasses and let it set in the refrigerator for approx. 3 – 4 hours.
- Little tip: Please do not use sparkling wine because you don’t like it, just to get rid of an unloved gift. If you like, you can refine the cream with a little orange zest. In addition, if you like it a little sweeter, you can use passion fruit nectar instead of orange juice.
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