Orange crème with meringue cloud

Orange crème with meringue cloud

Total: 1 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 345 kcal
, Fat: 18 g
, Carbohydrate: 38 g
, Protein: 7 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Crème

3dl orange juice
1tbsp lemon juice
50g sugar
2tbsp cornflour
2 fresh egg yolks
1dl full cream

Meringue

1 fresh egg white
1pinch salt
2tbsp sugar

Meringue cloud

3dl milk
3tbsp dried fruit & nut mix, roughly chopped
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Utensils

For 4 bowls, approx. 250 ml each

How it's done

Crème

In a pan, whisk the orange juice and all the other ingredients up to and including the egg yolks, bring to the boil on a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the crème into a bowl through a sieve, allow to cool, then cover and refrigerate for approx. 1 hours. Stir the crème until smooth. Beat the cream until stiff, carefully fold into the crème using a rubber spatula. Put the crème into the bowls.

Meringue

Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy.

Meringue cloud

Heat the milk in a wide pan. Use two dessert spoons to scoop 4 egg-shaped balls out of the meringue mixture, place on top of the milk, leave the lid off and allow to infuse on a low heat below boiling point for approx. 8 mins. Remove the balls using a slotted spoon, serve on top of the crème. Sprinkle the fruit and nut mix over the top.

How-tos

Whipping cream

Whipping cream

Beating egg whites

Beating egg whites

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