Orange Cream Dessert with Orange Sauce

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Two months ago I took part in the German version of come dine with me, ”Das perfekte Dinner“, whereby I made Namibian food. 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.

Initially I wanted to make Malva pudding served with vanilla custard and vanilla ice cream for dessert. I even made this for my trial dinner, a week before the show. Unfortunately two of the candidates that cooked before me made vanilla ice cream. So I ended up making orange cream instead, since I’ve used orange juice to make my Malva pudding.

My guests raved about the dessert! I went through some of the comments on Facebook the day I cooked and most of the people kept requesting for my dessert recipe.

This orange cream dessert is very easy to make, delicious, refreshing, light and perfect for any occasion. Squeezing the oranges might cost you some time, 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.


Orange cream dessert with orange sauce

Yield: 4 Servings
Prep Time: 30 min
Cook and cool Time: 15 min
Chill Time: at least 3 hours or overnight

You’ll need:

For the Orange Cream:

– 250 ml (8.5 fl oz/ 1 cup) orange juice, freshly squeezed (I used 4 medium sized oranges)
– 4 egg yolks
– 2 tablespoons orange liqueur (I used Grand Marnier )
– 3,5 tablespoons sugar
– 4 gelatin leaves
– 1 organic orange
– 200 ml (6.8 fl oz/ 3/4 cup + 1 tablespoon) chilled heavy cream
– 1 tablespoon icing sugar
– 1 tablespoon starch

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 starch
– 2 tablespoons sugar

You’ll also need:

– 4 drinking glasses or a casserole glass form
– metal bowl/small pot
– large pot
– 2 bowls (one bowl very well chilled)
– hand mixer
– grater/ knife/ vegetable peeler
– hand held orange squeezer
– whisk
– Electric mixer
– spoon


Orange cream dessert with orange sauce step by step photo recipe

Make orange cream

Hydrate the gelatin: First of all, put gelatin leaves in a bowl and cover them with cold tap water. Let stand for 5 minutes.

Make the cream: In the meantime, separate the eggs. Put the egg yolks in a metal bowl or a small pot.

Next roll the oranges few times, then cut them in the middle and squeeze the oranges. Sieve the juice in a bowl with egg yolks.

Take a larger pot and fill it with one third water and heat at medium – high. Whisk orange juice, egg yolks and sugar over a hot water bath until sugar has melted and you have a nicely creamy mixture. This takes around 5 minutes.

NOTE: It’s very important that the cream is not boiling!

Add gelatin to the cream mixture: 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 from heat: Remove the cream from the hot water bath. Stir in the orange liqueur. Let the cream cool for 5 minutes. After 5 minutes chill the cream for about 1 hour (until the cream begins to thicken). Keep stirring in between.

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

Meanwhile whip heavy cream and zest the orange

In a very well chilled bowl combine heavy cream, starch and icing sugar. Whip the cream until light and a thick. This takes around 5 to 6 minutes.

Next use the grater to zest the organic orange.

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

Fill the glasses and chill: Fill the glasses with the cream mixture and chill for at least 2 hours or overnight.

Make Orange sauce

While the orange cream is in the fridge make the orange sauce.

Squeeze orange juice: Start off by squeezing the oranges.

Mix 4 tablespoons of freshly squeezed orange juice with flour.

In a pot combine the remaining orange juice, sugar and orange liqueur. Bring to a boil, reduce the heat and let simmer for few minutes. Stir in the orange juice – flour mixture to thicken the sauce.

Remove from the heat. And let cool.

NOTE: If you feel like the sauce is not sweet enough, feel free to add more sugar based on your liking.

Pour the orange sauce over the orange cream

and serve.

Enjoy!!

Looking for more dessert recipes?

Orange cream dessert with orange sauce

This orange cream with orange sauce dessert is very easy to make, delicious, refreshing, light and perfect for any occasion.
Prep Time30 mins
Cook Time10 mins
Chill Time3 hrs
Total Time3 hrs 40 mins
Course: Dessert
Cuisine: French, German, Mediterranean
Keyword: creamy dessert, dessert in a glass, last minute dessert recipe, orange cream, Orange sauce, Orangen creme
Servings: 4 servings
Author: Ester from esterkocht.com

Ingredients

For The Orange cream

  • 250 ml (8.5 fl oz/ 1 cup) orange juice, freshly squeezed
  • 4 egg yolks
  • 1 organic orange
  • 2 tablespoons orange liqueur
  • 3,5 tablespoons sugar
  • 4 gelatin leaves
  • 200 ml (6.8 fl oz/ 3/4 cup + 1 tablespoon) chilled heavy cream
  • 1 tablespoon icing sugar
  • 1 tablespoon starch

For the Orange Sauce

  • 200 ml (6.8 fl oz/ 3/4 cup + 1 tablespoon) orange juice, freshly pressed
  • 2 tablespoons sugar
  • 2 tablespoons orange liqueur
  • 2 teaspoons starch

Instructions

Make Orange Cream

  • First of all, put gelatin leaves in a bowl and cover them with cold tap water. Let stand for 5 minutes. In the meantime, separate the eggs. Put the egg yolks in a metal bowl or a small pot. Next roll the oranges few times, then cut them in the middle and squeeze the oranges. Sieve the juice in a bowl with egg yolks.
  • Take a larger pot and fill it with one third water and heat at medium – high. Whisk orange juice, egg yolks and sugar over a hot water bath until sugar has melted and you have a nicely creamy mixture. This takes around 5 minutes.
  • 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 hot water bath. Stir in the orange liqueur. Let the cream cool for 5 minutes. After 5 minutes chill the cream for about 1 hour (until the cream begins to thicken). Keep stirring in between.
  • Meanwhile whip heavy cream and zest the orange: In a very well chilled bowl combine heavy cream, starch and icing sugar. Whip the cream until light and a thick. This takes around 5 to 6 minutes. Use the grater to zest the organic orange.
  • Stir in whipped cream and orange zest: After 1 hour remove the cream from the fridge. Gently stir in whipped cream and finely grated orange zest! Fill the glasses and chill: Fill the glasses with the cream mixture and chill for at least 2 hours or overnight.

While the orange cream is in the fridge make the orange sauce.

  • squeeze the oranges. Then take 4 tablespoons of freshly squeezed orange juice and combine it with flour. In a pot combine the remaining orange juice, sugar and orange liqueur. Bring to a boil, reduce the heat and let simmer for few minutes. Stir in the orange juice – flour mixture to thicken the sauce. Remove from the heat and let cool.
    Pour the orange sauce over orange cream and serve.

Notes

  1. It's very important that the cream is not boiling!
  2. You can take out a bit of cream before adding liqueur, if kids will be eating the dessert as well. I always do this.
  3. You could also use a knife or a vegetable peeler to zest the oranges.
  4. If you feel like the orange sauce is not sweet enough, feel free to add more sugar based on your liking.

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

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8 Comments

  1. Wow! Looks delish. Do you know if the orange liqueur is gluten free?

    • Hello Kathy, thank you! I’m not sure if it’s gluten free, but you could just skip it or use few drops of sweet orange essential oil.

  2. Wow, that orange cream looks so refreshing and yummy, I’d love to have one right now. Thanks for sharing the recipe!

  3. This sounds so light and refreshing. Yum!

  4. I wish I had seen Das perfekte Dinner, I used to watch it a lot a few years ago, but not so often anymore. This dessert sounds delicious!

    • It is indeed delish & refreshing too Adina! You can still watch ,,Das perfekte Dinner” online on tvnow. I’ve provided a link in the about page and in this recipe.

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