Especially when the weather is rather hazy and dreary, it doesn’t get really light outside and you long for warmth, brightness and freshness, culinary highlights can at least partially satisfy your longings. For example the following dessert: We prepare an orange mousse, which we serve with orange syrup in a bowl made from dried orange slices. Looks really chic and above all gives you a good portion of vitamin C. Perfect for gray and dark days!
Servings: 1
Preparation time: 30 min
Cooking time: 300 min
Difficulty level: moderate
For this you need:
For the orange mousse:
- 2 oranges (for pressing)
- 100 ml cream (whipped)
- 2 sheets of gelatine (6.4 g)
- 50 grams of sugar
For the fruit bowl:
- 2 oranges
- 125 ml of water
- 125 ml orange juice
- 250 grams of sugar
Also:
- 2 bowls (diameter: approx. 14 and 12 cm)
That is how it goes:
1. For the fruit bowl, cut 2 oranges into approx. 3 mm thick slices. Now put water, orange juice and sugar in a saucepan and boil everything together. Briefly blanch the orange slices in the stock, then take them out again and let them drain well. You put the stock aside for now, you will need it at the end for a syrup.
2. Line a bowl with baking paper (not shown in the video, but helpful) and place the orange slices in the bowl with a generous overlap.
3. Place a smaller bowl on top of the orange slices to weigh them down. Let the panes dry in the oven with the door slightly open at 100 ° C for about 2 hours.
4. Rub the peel of one orange and set it aside for later. You peel another orange with a peeler and set the peel aside for the time being. Then squeeze out both oranges.
5. Put the squeezed orange juice with sugar and soaked gelatine in a saucepan and boil everything together. Then take the pot off the stove and let everything cool to room temperature.
6. Use a hand mixer to whip the cream until frothy. Carefully lift the whipped cream with the orange peel from point 4 into the cooled orange juice from point 5.
7. Now we come back to the dried orange slices. After the 120-minute drying time in the oven, you can remove the smaller shell from the slices again. Soak up the excess juice from the middle with a cloth and let the orange peel dry in the oven for another 3 hours. This step may take longer or shorter (depending on the thickness of the slices). Just check from time to time to see if the oranges are dry enough.
9. The orange peel from point 4 are blanched in the stock from point 1 and then dried in the oven until they are crispy.
10. You will need orange syrup for serving. Reduce the stock from point 1 until it has a syrupy consistency.
Now put some orange mousse in the orange peel, sprinkle some orange syrup on top and put a few candied orange peel into the mousse. A wonderfully fruity dessert that brings your vitamin balance back into shape.
Do you want more citrus fruits and a full serving of vitamin C? How about an orange tiramisu?
