Frozen, frothy range

People :

4

Difficulty:

Dificil

Description

Esta publicación está disponible en: es

Ingredients
  • 100 gr. sugar
  • 50 ml. water
  • 50 gr. yolk
  • 100 ml. cream
  • 100 ml. orange juice
  • 25 ml. Grand Marnier
  • 2 oranges

For the saffron jelly:

  • 100 ml. water
  • 25 gr. sugar
  • 2 gr. gelatin
Preparation
  1. Bring the sugar, egg yolks and water to the boil in a bain Marie, just as if you were making a custard, stirring constantly with a whisk. When done, remove from heat and whisk when cooled. When you have the right texture, reserve.
  2. Whip the cream and start adding the different ingredients. First the above mixture, then the juice and finally the liquor. Mix with a spatula and freeze in molds (half spherical).
  3. For the jelly, make an infusion with water, sugar and saffron, and while still hot, add the gelatin (previously hydrated in cold water).
  4. To serve, take half an orange per serving and hollow it out. Fill it with the frozen mousse (cut in half), add the orange pulp, seasoned to taste, and top with the jelly

Additional information

People :

4

Difficulty:

Dificil