ORANGE CREAM
Serves 12-15
Ingredients:
Base:
200 gram marie biscuits, powdered fine
75 grams butter, melted
Custard:
2 egg yolks
4 tablespoons sugar
1/2 tin condensed milk
Juice of 4 navel oranges
Juice of 1 lime
2 teaspoon gelatin dissolved in 2 tablespoons water
2 egg whites
200 ml fresh cream
Orange segments for garnish
Method:
Base :Mix the ingredients together in a small bowl and press it into a 9x13 inch dish. Bake at 350F for 10 mins. Let it cool completely.
Custard: In a heatproof bowl, beat the yolks and sugar together until well mixed. Add the condensed milk, orange juice & lime juice and mix to combine. Cook over a double boiler, stirring continuously until it forms a fairly thick custard.
Melt the gelatin and pour into the custard. Mix well and let it chill in the fridge till it is half set.
In a medium bowl, beat the egg whites till soft peaks form. Add the fresh cream and beat again till thick. Fold it into the half set custard in two batches carefully without deflating the whites.
Pour the orange cream over the cooled biscuit base and let it set in the fridge covered well with a cling wrap / lid for 3-4 hours.
Decorate with orange segments, slice and serve!
* I used navel oranges and it gave me close to 1.5 cups orange juice. You can use any oranges because the original recipe did not mention a variety. Navel oranges are my personal favourite.
* The custard was not thick custard like the traditional custard. It will thicken up quite a bit from it's initial stage though and I stopped it there. It took me about 8-10 mins.
*IF your chilled custard sets up fully, don't worry. Just whip it up well using a hand mixer and continue from there. Half set makes it easier to fold in the remaining ingredients.
* The fresh cream / heavy cream we get here has a minimum of 35% fat. If you are going to use a lower fat one, beat the whites and cream separately. Then fold the two together. I did not have any issues in whipping up the egg whites & cream together in one bowl. I do not want your efforts to go waste, so please whip them separately if you are planning on using low fat cream.
* I haven't tried with this non-dairy whipped / whipping cream. If you plan to use it, please know that some of the whipping cream brands are already sweetened.
Serves 12-15Ingredients:
Base:
200 gram marie biscuits, powdered fine
75 grams butter, melted
Custard:
2 egg yolks
4 tablespoons sugar
1/2 tin condensed milk
Juice of 4 navel oranges
Juice of 1 lime
2 teaspoon gelatin dissolved in 2 tablespoons water
2 egg whites
200 ml fresh cream
Orange segments for garnish
Method:
Base :Mix the ingredients together in a small bowl and press it into a 9x13 inch dish. Bake at 350F for 10 mins. Let it cool completely.
Custard: In a heatproof bowl, beat the yolks and sugar together until well mixed. Add the condensed milk, orange juice & lime juice and mix to combine. Cook over a double boiler, stirring continuously until it forms a fairly thick custard.
Melt the gelatin and pour into the custard. Mix well and let it chill in the fridge till it is half set.
In a medium bowl, beat the egg whites till soft peaks form. Add the fresh cream and beat again till thick. Fold it into the half set custard in two batches carefully without deflating the whites.
Pour the orange cream over the cooled biscuit base and let it set in the fridge covered well with a cling wrap / lid for 3-4 hours.
Decorate with orange segments, slice and serve!
* I used navel oranges and it gave me close to 1.5 cups orange juice. You can use any oranges because the original recipe did not mention a variety. Navel oranges are my personal favourite.
* The custard was not thick custard like the traditional custard. It will thicken up quite a bit from it's initial stage though and I stopped it there. It took me about 8-10 mins.
*IF your chilled custard sets up fully, don't worry. Just whip it up well using a hand mixer and continue from there. Half set makes it easier to fold in the remaining ingredients.
* The fresh cream / heavy cream we get here has a minimum of 35% fat. If you are going to use a lower fat one, beat the whites and cream separately. Then fold the two together. I did not have any issues in whipping up the egg whites & cream together in one bowl. I do not want your efforts to go waste, so please whip them separately if you are planning on using low fat cream.
* I haven't tried with this non-dairy whipped / whipping cream. If you plan to use it, please know that some of the whipping cream brands are already sweetened.
My cousin sis-in-law Tanita (Daisy Mummy's daughter-in-law) and I share a lot of recipes with each other and this recipe is something that she had shared with me when I last visited Kothamangalam. She found it in an edition of Vanitha magazine and it was shared by Ms. Roshini George. I don't know if you would ever see this post but if you do, thank you Roshini chechy...we loved it!
So like I always say, if you make it please let me know how you liked it! It motivates me to be more here because when I see your happy notes, it's brightens up my day!
