Ingredients for 4 servings:
6 sheets white gelatine
2 untreated oranges
1 small bunch of mint
4 fresh eggs (M)
2 tablespoons sugar
80 g whipped cream
4 kiwis
cocoa powder for garnish
Preparation:
1. Soak the gelatine in cold water for 5 minutes. Rinse the oranges and dry. Grate some peel finely. Squeeze the juice and measure out 125 ml of the juice. Rinse the mint and shake dry. Set aside a few leaves for garnish, chop the rest.
2. Separate the eggs. Beat the egg yolks with the sugar until creamy. Add the chopped mint, the grated orange peel and the orange juice. Stir in little by little. Place the gelatine, dripping wet, in a cup and dissolve in a warm water bath while stirring. Stir into the cream in a thin stream. Cover and chill for 20-30 minutes.
3. As soon as the cream begins to gel, whip the egg whites and cream separately until stiff and fold into the cream. Cover the cream and place in the refrigerator for about 3 hours. Peel the kiwis, cut into thin slices and arrange on plates. Make dumplings of the cream and place them on the kiwi wedges. Serve the dessert with cocoa powder and garnish with mint.
Preparation time: approx. 40 minutes + cooling time
Nutritional values per serving approx.:
Calories: 295
Joule: 1234
Protein: 22 g
Fat: 13,3 g
Carbohydrates: 20 g
(FoodCentrale by ddp images)
