Cold dog cream

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 100 g Dark chocolate
  • 75 g Butter
  • 30 g Butter biscuits
  • 30 g Meringue
  • 100 g Whipped cream
  • 30 g Sugar
  • 2 TABLESPOONS Cocoa powder
  • 2 untreated oranges
  • 2 TABLESPOONS Orange liqueur
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Carefully melt the chocolate and butter over a hot water bath, let it cool down. Cut butter cookies into small cubes. Crumble meringue, put something aside for decoration. Whip the cream until stiff, allow the sugar to trickle in. Sift 1 tablespoon of cocoa onto the chocolate-butter mixture and stir in.

  2. 2

    Fold in cream, biscuit and meringue crumbs. Line a square form (16 x 16 cm) with cling film. Add cream and spread. Chill for about 6 hours. Wash 1 orange, rub dry and remove the peel with a pestle, cover and put aside. Peel both oranges so that the white skin is completely removed. Cut out orange fillets between the parting skins. Drizzle with orange liqueur. Cover and marinate for at least 1 hour. Carefully remove the cream from the mould, remove the foil.

  3. 3

    Cut out orange fillets between the parting skins. Drizzle with orange liqueur. Cover and marinate for at least 1 hour. Carefully remove the cream from the mould, remove the foil. Cut cream into triangles. Arrange on plates with orange wedges and zests. Sprinkle with 1 tablespoon of cocoa and sprinkle with meringue crumbs

  4. 4

    waiting time approx. 6 hours

Nutrition Facts

KCAL
490 kcal
CARBS
36 g
FATS
35 g
PROTEINS
6 g

Categories & Tags

Dessert