Orange cream dessert

To make the orange cream, first squeeze the oranges. You should get about 200 ml of juice. If you don't have an electric juicer, I recommend rolling the oranges before squeezing. This makes it easier to squeeze out the juice.

Then set aside 50 ml of orange juice and boil the rest. Prepare the gelatine with the 50 ml of cold juice according to the instructions on the packaging.

When the orange juice is boiling, take the pan off the heat and stir in the gelatine. Then leave the juice to cool.

While the juice is cooling, beat the egg whites until stiff. It is important that you use really fresh eggs.

Then slowly add the sugar and continue beating until the egg whites are glossy and form pointed peaks.

When the juice has cooled, carefully stir it into the egg white mixture.

Whip the cream until stiff and fold it into the orange and egg white mixture.

Pour the orange cream into four small bowls or glasses and place in the fridge for at least 3 hours.

This orange cream recipe is my absolute favorite in summer. It's light and fruity and even more refreshing thanks to the fruit juice. And what's even better: it's really easy to make! You'll see, your family and friends will love it. Have fun trying it out and enjoying it!