Rinse 1 orange hot, finely grate the peel with a grater.
Finely remove the peel from 1 orange, cut the peel into narrow strips.
Squeeze the fruit, measure out a quarter of a liter of juice. Soak gelatine in cold water. Beat egg yolks, sugar, scraped vanilla pulp and grated orange peel with a mixer until thick. Squeeze gelatin, liquidize in a small saucepan on 1 or automatic cooking plate 1 to 2, mix with orange juice, stir into egg yolk mixture, refrigerate until the dish begins to gelatinize (i.e., you can draw a road with a spoon). Separately, whip egg whites and whipped cream until stiff. Stir the cream well with orange liqueur. Fold in egg whites and half of the whipped cream. Fill the cream into a suitable bowl, refrigerate for about 4 hours, decorate with remaining cream. Sprinkle orange peel strips on top of whipped cream.
40 min
of Hamburgische Electricitätswerke Ag
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