Keep dessert simple this Christmas …


Esta publicación está disponible en: Spanish

  • 250 gr. sugar
  • 250 ml. water
  • 250 ml. cava
  • Rind of 1 orange
  • 10 egg yolks
  • 4 sheets of gelatin
  • 380 gr. semi-whipped cream
  1. Make a syrup with sugar, water and orange peel.
  2. Beat egg yolks until doubled in volume, remove the orange peel from the syrup and add the yolks in a steady drizzle, stirring constantly.
  3. Place the receoptacle in a bain marie and stir a few more minutes until the cream thickens. Remove from heat and continue beating until cool.
  4. Heat ¼ of the cava and dilute in pre-hydrated gelatin. Add the rest of the cava, stirring constantly.
  5. Add the yolk mixture, stir gently and fold in the cream semi-whipped. Reserve covered in refrigerator 4 hours.
  6. Place some berries on a serving dish and top with mousse. Garnish with orange peel powder.

For the orange peel powder:

  1. Peel several oranges, making sure to remove all the white parts. Put the peel in cold syrup and dehydrate about six hours at 65 º. Then blend to a fine powder.