Orange Cream Dessert with Orange Sauce

This orange cream dessert with orange sauce is refreshing, creamy, and super delicious. Made with freshly squeezed orange juice, orange liqueur, egg yolks and freshly whipped cream and finished off with homemade orange sauce. Makes a perfect dessert to entertain the guests!

About two months ago I took part in the German version of come dine with me, ”Das perfekte Dinner“. Das perfekte Dinner show is about five amateur chefs from the same city/town, competing against each other by hosting a dinner party for the other contestants.

Each contestant rates the host’s performance, from 1 to 10. The one who gets more points out of 40 points wins.

So I made malva pudding served with vanilla sauce and this orange cream dessert and it was a huge hit. It’s so good, creamy, refreshing and so easy to make.

The only hardest part is squeezing the oranges, but once the cream is in the fridge you can forget it till you take it out 2 hours later or the next day.

So if you’re looking for a recipe to impress your guests (or family), or to just get rid of all those oranges that you’re having lying around, then you should definitely give this recipe a try.

Ingredients used to make the Orange Cream:

• 250 ml (8.5 fl oz/ 1 cup) orange juice, freshly squeezed
• 4 egg yolks
• 2 tablespoons orange liqueur
• 2 ½ tablespoons sugar
• 2 tablespoons vanilla sugar
• 4 gelatin leaves
• 1 organic orange
• 200 ml (6.8 fl oz/ 3/4 cup + 1 tablespoon) heavy cream (whipping cream), well chilled

*Vanilla: This recipe calls for vanilla sugar, but feel free to use about 1 teaspoon vanilla seed paste or vanilla extract. If you’re using vanilla seed paste or vanilla extract, simply increase the amount of regular sugar.

For the orange sauce:

• 2 tablespoons orange liqueur
• 200 ml (6.8 fl oz( 2/3 cup + 1 tablespoon) orange juice, freshly squeezed
• 2 teaspoons cornstarch (corn flour)
• 2 tablespoons sugar

How to make Orange cream dessert with orange sauce

Make orange cream

Begin by hydrating the gelatin. Simply put gelatin leaves in a bowl and cover them with cold tap water and let stand for about 5 minutes.

Next fill the larger pot with one-third water and bring to a boil. Once the water has boiled reduce the heat to medium – low heat.

In the meantime, put the egg yolks in a metal bowl or a small pot. Using a fine-mesh sieve/strainer, sieve the freshly squeezed orange juice into the bowl with egg yolks. Add regular sugar and 1 tablespoon vanilla sugar to range juice – egg mixture and mix very well.

Put the metal bowl or pot over the larger pot with boiling water. Let cook for about 5 minutes while stirring continuously until sugar has melted and you have a nicely creamy mixture. It’s very important that the cream does not boil!

Gently squeeze out the excess water out of gelatin. Add it to the warm mixture. Stir and cook until gelatin is dissolved (this takes around 1 minute).

Remove the cream from the water bath and stir in the orange liqueur. Then let the cream cool for about 5 minutes.

After 5 minutes chill the cream for about 1 hour (until the cream begins to thicken). Keep stirring in between.

• Hint: Take out some cream before adding liqueur, if kids will be eating the dessert as well. I always do this.

About 10 minutes before the end of chilling time, whip heavy cream (whipping cream). Simply add the remaining vanilla sugar to the container with very well chilled heavy whipping cream and whip until light and fluffy.

Then zest the washed and dried orange with the helpf of the grater.

After 1 hour chilling time remove the cream from the fridge. Gently stir in whipped cream and finely grated orange zest!

• You want to retain the air in whipped cream, so that you’ll have a less dense and voluminous dessert.

Then divide the cream mixture among the glasses and chill for at least 2 hours or overnight.

Make Orange sauce

About 30 minutes before serving the dessert make the orange sauce. Simply take about 2 tablespoons from freshly squeezed orange juice and add them together with the orange liqueur to the bowl with cornstarch (corn flour). Then mix well.

Combine the remaining orange juice and sugar in a saucepan or small pot. Then bring to a boil over medium heat. Reduce the heat and let simmer for about 2 to 3 minutes.

Next, stir in the orange – flour mixture to thicken the sauce. Keep stirring constantly until the sauce starts to bubble and has thickened. Then remove from the heat and let cool.

• Feel free to adjust the sweetness of the orange sauce based on your liking.

 When the orange sauce is barely warm, spoon it over the chilled orange cream dessert and serve.

FAQ – How long can I store this dessert?

This orange cream dessert can be made up 3 days in advance, but I suggest adding the sauce the same day it is served.

Love this Creamy Orange Dessert Recipe? Try my:

1. Strained whipped cream dessert
2. Panna cotta with berry sauce
3. No Bake Raspberry Cheesecake Cups
4. Grape Cheesecake
5. Mixed Berries and Mascarpone Cream Recipe recipes, too.

Did you make this orange cream recipe? I’d love to hear from you! Simply write a review and add rating to it.