Orange cream in hollowed-out orange peel

Name: Orange cream in hollowed-out orange peel
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 200 g sugar cubes (or granulated sugar); zest of 3 oranges, rubbed off, and their juice; 4 egg yolks; 5 gelatine sheets (about 10 g), dissolved in 4 tbsp water; 4 egg whites (preferably from pasteurised eggs); 4-6 hollowed-out, halved, dried orange peels (optional); whipped cream for serving

Time: 3 hours 30 minutes6 servingsapprox. 260 kcal / serving (estimated)approx. 8 g protein / serving

Orange cream in hollowed-out orange peel (illustration)

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Ingredients

200 g sugar cubes (or granulated sugar)
zest of 3 oranges, rubbed off, and their juice
4 egg yolks
5 gelatine sheets (about 10 g), dissolved in 4 tbsp water
4 egg whites (preferably from pasteurised eggs)
4-6 hollowed-out, halved, dried orange peels (optional)
whipped cream for serving

Method

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Rub the sugar cubes over the orange zest, then crush coarsely.
In a saucepan, mix with the juice of the 3 oranges and the egg yolks, and cook over a bain-marie, whisking constantly, into a cream.
Set the pan in cold water and keep whisking until the cream is cool.
Stir in the dissolved gelatine.
Whisk the egg whites into very stiff peaks, and gently fold into the cream.
For a decorative presentation, fill the hollowed-out, dried orange peels with the cream; pour the rest into a smaller mould.
Chill or freeze for at least 3 hours.
Decorate with whipped cream before serving.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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