Orange Creme - Delikat apelsinkräm

ORANGE CREME

Delikat apelsinkräm

Serves 4

5 gelatin sheets

or 2½ teaspoons gelatin powder

2 oranges

2 eggs, separated

3 tablespoons cane sugar

2 tablespoons hot water

8.8 oz Kesella, low-fat

Decoration:

1 clementine

Soak the gelatin in cold water, or do as you normally do with the powder. Grate the orange zest and squeeze out the juice. Beat the egg yolks with the cane sugar and water and add Kesella, orange zest and juice.

Melt the gelatin over very low heat in their own moisture, then stir the melted gelatin into the egg yolk mixture. Beat the egg whites to a stiff foam and gently stir it into the egg yolk mixture. Distribute the orange creme into serving bowls and cover with plastic foil. Leave in the fridge for at least 2 hours, preferably overnight. 

Decorate with clementine wedges when serving.

Enjoy!

Bella