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.
Servings: 4 servings
Equipment
- 4 individual glasses
- 1 fine mesh strainer
- Box grater
Ingredients
For The Orange cream
- 250 ml (8.5 fl oz/ 1 cup) orange juice freshly squeezed
- 4 egg yolks
- 1 orange organic
- 2 tablespoons orange liqueur
- 2 ½ tablespoons sugar
- 2 tablespoons vanilla sugar SEE NOTES
- 4 gelatin leaves
- 200 ml (6.8 fl oz/ 3/4 cup + 1 tablespoon) heavy cream (whipping cream) well chilled
For the Orange Sauce
- 200 ml (6.8 fl oz/ 3/4 cup + 1 tablespoon) orange juice freshly squeezed
- 2 tablespoons sugar
- 2 tablespoons orange liqueur
- 2 teaspoons cornstarch (corn flour)
Instructions
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 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 powdered sugar (icing sugar) and cornstarch (corn flour) 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.
- 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.
- 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.
Notes
*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.