John Myers
Contents
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Ingredients
- 1 Orange untreated
- 1 leaf Gelatin white
- 250 ml Whipped cream 30% fat
- 1 tsp Vanilla sugar
- 150 g White couverture
- 150 g Cream yogurt
- 1 tbsp Freshly chopped pistachios
Instructions
- Finely grate the peel of the orange. Soak the white gelatine sheet in cold water. Beat the whipped cream with the vanilla sugar until stiff.
- Chop the white couverture and let it melt in a bowl over a hot water bath. Squeeze out the gelatine vigorously and let it melt in the couverture. Remove the bowl from the water bath. Gradually stir in the cream yoghurt and finely grated orange zest. Pour the cream into a fresh bowl and fold in the cream in 3 servings. Ideally, use a piping bag to fill into 4 dessert glasses or bowls. Keep cold for at least 1 hour.
- Roughly rub the remaining orange peel or peel it off with a zest ripper. Serve the cream sprinkled with orange peel and finely chopped pistachios.
Nutrition
Serving: 100gCalories: 294kcalCarbohydrates: 21.1gProtein: 6.8gFat: 20.3g
