Orange cream
Instructions
Wash the oranges, cut them in half, squeeze them and collect the juice.
Beat the egg yolks to cream with sugar in saucepan and 1, when they are frothy, then add the orange juice, liqueur and isinglass, softened in cold water for 15 minutes, and then squeezed.
Mix well and let thicken over low heat, stirring constantly.
Remove from oven, allow to cool and add the whipped cream.
4 cups filled with the mixture and put the cherries in the Middle
Ingredients and dosing for 4 persons
- 4 oranges
- 3 tablespoons of brandy
- 3 egg yolks
- 150 g of sugar
- 4 sheets of isinglass
- 300 g of whipped
- 100 g of drained cherries