then 
Add IMPERIAL SUGAR to Home Screen
Heavenly Orange Cloud
Products Used
0
42
31
Prep Time:
50m
Bake/Cook Time:
6m
Yield:
8-10 servings
Looking for a dessert which is light as air, yet creamy and smooth? This Heavenly Orange Cloud is it. This classic dessert first appeared in the 1984 edition of Homemade Good News Cookbook and Chef Eddy has modernized it so that it can be served in individual glasses or serving bowls. Makes for a more elegant presentation (and helps with portion sizing as well!) A cross between a pudding and a custard, Heavenly Orange Cloud tastes just like its name.
Products Used
Ingredients
Heavenly Orange Cloud
- 2 3/4 teaspoons gelatin
- 3 tablespoons water
- 1 cup whipping cream
- 1/2 cup water
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup + 1 tablespoon concentrated orange juice (not reconstituted)
- Zest of 2 oranges, no white bitter pith
- 4 large egg yolks
- 3 tablespoons orange liqueur (optional)
- 4 large egg whites, no yolk traces
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
Decoration
- 1/2 cup sliced almonds
- 1/2 cup whipping cream
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 3 mandarin oranges
Directions
- In a small bowl, combine gelatin and 3 tablespoons water and set aside.
- Whip whipping cream to soft peaks (do not whip firm as you would for decorating pies etc.) and set aside in refrigerator.
- In a bowl large enough to hold all ingredients, whisk 1/2 cup water, sugar, concentrated orange juice, and orange zest together. Add egg yolks and whisk rapidly to combine.
- Place bowl over a hot water bath. Water should not touch bowl. Over low simmering water continuously whip mixture (to prevent making a sweet omelet) until a thermometer registers 165°F-170°F. Remove from heat.
- Add gelatin and whisk until combined. Place over an ice bath and stir/whisk until it reaches 75°F. Add orange liqueur if using. Set aside.
- Whip egg whites and remaining sugar over hot water bath until it registers 140°F-145°F. Remove from heat and whip until firm peaks form.
- Meanwhile, gently fold whipped cream into orange mixture.
- Add meringue and gently fold together using a rubber spatula. Fold as little as possible to retain a very light and airy mixture.
- Fill in glasses or serving bowls and place in refrigerator.
- Place almonds on a cookie sheet and place in a 330°F oven until lightly toasted, about 6 minutes. Set aside until cold.
- Whip cream, sugar, and vanilla to stiff peaks.
- Sprinkle almonds on surface of orange cream. Decorate with whipped cream and mandarin orange segments.
Rate & Review
Log in or Register to post comments
Similar Recipes
Pumpkin Pie Parfaits with Coconut Cream
A fun twist on pumpkin pie! Creamy pumpkin mousse layered with fluffy whipped coconut cream and crushed ginger snaps.
0
38
49
Chocolate Peppermint Trifles
Here's one for the chocolate and peppermint lovers out there. Rich chocolate brownies layered with peppermint whipped cream and mint chocolate pudding...
0
84
95
Rustic Cherry Cobbler
When you think of cherry desserts, cherry cobbler is one of the first things that comes to mind. Rustic Cherry Cobbler has been a favorite for...
0
80
65
Acai Pudding Cakes
Sometimes called "purple gold," the açaí berry is packed with antioxidants, fiber, calcium, and heart-healthy fats. So if you're looking to indulge in...
0
105
92
Meyer Lemon Pudding Cakes with Blackberry Sauce
These super simple, light and airy cakes have a delicate consistency and an amazing texture separation that creates a pudding top when you invert them...
1
99
194
Pomegranate Tea and Summer Berry Terrine
Add a sophisticated flair to your next party with this pomegranate tea flavored gelatin mold loaded with tons of fresh blueberries, raspberries and...
0
29
32
