John Myers
Orange Creme
The perfect orange creme recipe with a picture and simple step-by-step instructions.
- 500 g Quark
- 250 g Mascarpone
- 160 g Sugar
- 2 tsp Vanilla sugar
- 400 ml Cream
- 2 Oranges
- 1 Lemon
- 3 sheet Gelatin
- 2 tbsp Powdered sugar
- Some chocolate, dark chocolate
- For the caramel
- 1 tbsp Sugar
- 1 tbsp Butter
- Mix the quark and mascarpone well until smooth. Melt one tablespoon of butter and stir in about one tablespoon of sugar until the sugar is completely dissolved.
- Fillet oranges and caramelize in butter caramel and the squeezed out orange juice. Just long enough so that the fillet pieces don’t overcook.
- Carefully remove the fillet pieces from the butter caramel and stir the cooled butter caramel into the curd mixture.
- Squeeze the lemon. Mix the lemon flesh and juice, quark and mascarpone until smooth.
- Soak gelatine in cold water.
- Beat the cream with the icing sugar until stiff.
- Squeeze out the gelatine and dissolve it in a water bath.
- Now stir some quark mass into the dissolved gelatin and then stir the whole thing quickly into the quark mass.
- Fold the whipped cream into the quark mixture.
- Finally add the fillet pieces and fill the mixture into dessert bowls. Dissolve the couverture in a water bath and distribute evenly over the orange cream.
- Place the bowls in the refrigerator for at least 2 hours.
Facebook Comments