Heavenly Orange Cloud
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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.
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