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Orange Layer Dessert
Ingredients
| 5 | oranges |
| 2 packet(s) | vanilla sugar |
| 1 tbsp | Demerara sugar |
| 2 tbsp | amaretto liqueur, optional |
| 400 g | sour cream |
| 2 tbsp | agave nectar or honey |
| 200 ml | single cream |
| 1 packet(s) | cream stabilizer |
| 12 | digestive biscuits, crumbled |
| 4 | fresh mint leaves, to garnish |
Method
Preparation time: ca. 20 min Resting time: ca. 1 day 6 hrs / Grade of difficulty: medium / Calories per portion: n/a
Juice one orange. Peel, segment and cut the other oranges in bite-sized pieces.
Mix one vanilla sugar with the orange juice, the Amaretto liqueur (if desired) and the sugar. Marinate the oranges for 30 minutes in the liquid.
Stir the remaining vanilla sugar and the agave nectar into the sour cream. Whisk the single cream until stiff, stir in the cream stabilizer and fold the whipped cream in the sour cream mixture.
Spoon into each of four high dessert bowls one tablespoon of the cream and sprinkle with some biscuit crumbs. Layer with some of the marinated orange. Repeat this procedure until all ingredients are used up. Place the glasses into the fridge for at least 30 minutes.
To serve, garnish with mint leaves.
Mix one vanilla sugar with the orange juice, the Amaretto liqueur (if desired) and the sugar. Marinate the oranges for 30 minutes in the liquid.
Stir the remaining vanilla sugar and the agave nectar into the sour cream. Whisk the single cream until stiff, stir in the cream stabilizer and fold the whipped cream in the sour cream mixture.
Spoon into each of four high dessert bowls one tablespoon of the cream and sprinkle with some biscuit crumbs. Layer with some of the marinated orange. Repeat this procedure until all ingredients are used up. Place the glasses into the fridge for at least 30 minutes.
To serve, garnish with mint leaves.
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Comments by other users
What is cream stabiliser?
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Androcles
14/12/2010 09:19 o'clock