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Orange crème with meringue cloud
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 345
  • Fat about 18g
  • Carbohydrates about 38g
  • Protein about 7g
This is needed
This is needed for 4 people
Crème
  • 3 dl orange juice
  • 1 tbsp lemon juice
  • 50 g sugar
  • 2 tbsp cornflour
  • 2 fresh egg yolks
  • 1 dl full cream
Meringue
  • 1 fresh egg white
  • 1 pinch salt
  • 2 tbsp sugar
Meringue cloud
  • 3 dl milk
  • 3 tbsp dried fruit & nut mix, roughly chopped
Tools
  • For 4 bowls, approx. 250 ml each
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And that's how it's done
And that's how it's done
Crème
In a pan, whisk the orange juice and all the other ingredients up to and including the egg yolks, bring to the boil on a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the crème into a bowl through a sieve, allow to cool, then cover and refrigerate for approx. 1 hours. Stir the crème until smooth. Beat the cream until stiff, carefully fold into the crème using a rubber spatula. Put the crème into the bowls.
Meringue
Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy.
Meringue cloud
Heat the milk in a wide pan. Use two dessert spoons to scoop 4 egg-shaped balls out of the meringue mixture, place on top of the milk, leave the lid off and allow to infuse on a low heat below boiling point for approx. 8 mins. Remove the balls using a slotted spoon, serve on top of the crème. Sprinkle the fruit and nut mix over the top.