Nougat Cream-stuffed Orange
Ingredients
- Ingredients
- 4 natural Oranges
- 3 sheets gelatin
- 150 grams Chocolate nougat
- 100 grams Milk chocolate couveture
- 2 eggs
- 2 Tbsps sugar
- 250 milliliters Whipped cream
- 1 can Clementine (liquid 250 g)
- 1 tsp cornstarch
- Chocolate (for garnish)
- powdered sugar (for dusting)
Preparation steps
Rinse the oranges and wipe dry. Cut the top off of each orange, carefully remove the flesh of the fruit with a small knife and cut flesh into small pieces. Soak the gelatin in cold water. Coarsely chop the nougat chocolate and milk chocolate and melt over a hot waterbath, then set aside. Beat the eggs and sugar with an electric mixer to a thick foamy mass, also over the hot waterbath. Squeeze the water out of the gelatin, stir into the egg mixture and allow to melt. Mix in the chocolate and beat over a cold water bath. As soon as the nougat cream begins to solidify, whip the heavy cream until stiff and carefully fold into the nougat cream. Let sit in the refrigerator for at least 3 hours until it sets.
Bring the orange pieces, mandarin oranges and the liquid of the mandarin oranges together to a boil. Then remove from the heat. Mix the cornstarch with 2 tablespoons of cold water and stir into the oranges with a whisk. Boil the sauce, remove from heat and let cool. Break the nougat cream into pieces and place in the orange halves. Pour some sauce on each plate, set the orange halves on top and serve garnished with chocolate and powdered sugar.
