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Filled Oranges

4 servings

Ingredients

• 8 Stk Oranges (large)
• White wine (nach Bedarf)
• 150 g Powdered sugar
• 3 Stk Egg yolk
• 15 g Gelatin (dissolved)
• Food coloring (red) (nach Bedarf)
• 0.25 L whipped cream (beaten)
• Orange segments (for decoration) (nach Bedarf)
• Stewed cherries (nach Bedarf)
• whipped cream (for decoration) (nach Bedarf)
• sponge fingers (nach Bedarf)

Instructions

1. Halve eight large oranges and carefully hollow them out.
2. Remove the pith from the flesh and cut half of it into small dice.
3. Squeeze the juice from the other half of the flesh and blend smoothly with an equal amount of white wine, 150 g of powdered sugar, and three egg yolks.
4. Fold in the dissolved gelatin and tint the mixture pinkish.
5. Just before the cream sets, carefully fold in 0.25 l of whipped cream.
6. Fill the hollowed orange halves one-third with cream, layer with diced fruit flesh, and finish with cream.
7. Decorate with orange segments and compote cherries, and garnish with whipped cream rosettes.
8. Serve chilled and accompany with sponge fingers.

Based on a cookbook by Hans Hofer (1964), adapted with AI.