Dessert of custard with citrus notes.


Milk — 300 ml;

Sweetened condensed milk — 4 tablespoons;
Eggs — 1 piece;
Orange (or its juice) — 2 pieces;
Gelatin is 1.5 tablespoons;
Vanillin (on the tip of a knife)

1 of the oranges, squeeze the juice, add 1 teaspoon of gelatine, leave to swell, then to warm up – but do not boil to dissolve gelatin. Leave to cool, place it in the refrigerator.
150 ml of milk in the same way to dissolve the remaining gelatin. Other 150 ml of milk, whip with egg, condensed milk and vanilla and bring to the boil over a slow fire. Then pour the milk with the gelatin, mix thoroughly. Cool the mass to room temperature, during this time, orange jelly should seize.
Next, pour milk “cream” on the cake (or the bowl, or just one form), and they teaspoon randomly decompose orange jelly. Remove molds in the fridge for a few hours. Cream, freezing, turning into a jelly, and a softer texture, but the shape holds.

Chocolate butter cream for cakes
Caramel cake.

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