Frozen Orange Yogurt Bombe

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Frozen Orange Yogurt Bombe
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Difficulty:
moderate
Difficulty
Preparation:
6 h.
Preparation

Ingredients

for
8
Ingredients
Frozen yogurt
540 grams Natural yogurt
150 grams sugar
1 lemon (zested and juiced)
100 milliliters Whipped cream
orange Food coloring
Orange Sorbet
800 milliliters Orange juice (freshly squeezed)
3 tablespoons sugar
1 fresh egg white
For the base
1 egg yolk
½ Organic orange (zested)
4 tablespoons sugar
1 egg white
4 tablespoons Pastry flour
To serve
1 handful Kumquat
Orange leaf
How healthy are the main ingredients?
Orange juicesugarWhipped creamsugarsugarlemon

Preparation steps

1.

For the frozen yogurt: Combine all ingredients together except for the food coloring. Distribute between 2 bowls. Tint one bowl orange with food coloring. Place bowls in the freezer, stirring approximately every 30 minutes with a whisk to break up any large ice crystals.

2.

Line a bowl with plastic wrap and place in the freezer. Spread the orange frozen yogurt inside the frozen bowl. Return to the freezer to harden. Spread the white frozen yogurt inside the orange frozen yogurt. Freeze again.

For the orange sorbet: Combine all ingredients together. Place in the freezer, stirring approximately every 30 minutes with a whisk to break up any large ice crystals. Spread inside the white frozen yogurt, smooth the top and put back in the freezer.

3.

For the base: Preheat the oven to 180°C (approximately 350°F). Whisk the egg white until foamy. Gradually beat in 3 tablespoons sugar and continue beating until the mixture is glossy and very stiff. Whisk the egg yolk with 1 tablespoon sugar and grated orange zest until fluffy. Fold in the flour then the egg white mixture. Transfer to a springform pan lined with parchment paper, smooth the top and bake for 10-12 minutes. Invert the cake onto a cooling rack and let cool. Let the ice cream cake warm up slightly at room temperature then press the cake into the base. 

4.

Freeze the ice cream cake for at least 3 hours before serving. About 15 minutes before serving, invert the cake onto a pie plate and refrigerate. Serve with kumquats and orange leaves.