Orange dessert with caramel walnuts
You will certainly love this creamy dessert with delicious whipped cream full of crispy walnut grilaz.
recipe,photo-recipe,orange juice,walnuts,walnuts,whipping cream (30-33% fat),Cream deserts,Seasonal recipes
Cream deserts
Ingredients
Ingredients
baking powder for gingerbread | 0.25 | oz | 8 | grams | |
chicken egg | 4 | pcs | 4 | pieces | |
cream stabilizer | 0.75 | oz | 24 | grams | |
egg white | 8 | pcs | 8 | pieces | |
egg yolk | 8 | pcs | 8 | pieces | |
flour medium | 3.5 | oz | 100 | grams | |
flour medium | - | ||||
honey | 2.75 | oz | 75 | grams | |
orange juice | 2.1 | cup | 500 | milliliters | |
powdered sugar | 3.5 | oz | 100 | grams | |
sugar granulated | 12.25 | oz | 350 | grams | |
unsalted butter | 7 | oz | 200 | grams | |
unsalted butter | 0 | 0 | |||
vanilla pudding - powder | 3.5 | oz | 100 | grams | |
walnuts | 8.75 | oz | 250 | grams | |
water | ¾ | cup | 200 | milliliters | |
whipping cream (30-33% fat) | 3.2 | cup | 750 | milliliters |
Recipe
2.
walnuts 3.5 oz (100 g) • flour medium 3.5 oz (100 g) • baking powder for gingerbread 0.25 oz (8 g)
Grate walnuts. Mix flour with baking powder.
4.
Stir walnuts in beaten egg yolks and in parts, by turns blend in flour...
5.
...and egg white foam.
6.
unsalted butter • flour medium
Pour the batter in a baking tin (40x30 cm) greased with butter and floured.
7.
Bake for 15 minutes at 180 °C.
9.
sugar granulated 5.25 oz (150 g) • unsalted butter 7 oz (200 g)
Pour the juice in a pot, add sugar and butter. Bring to boil.
10.
chicken egg 4 pcs • water ¾ cup (200 ml) • vanilla pudding - powder 3.5 oz (100 g)
Beat in a bowl eggs with water and mix in pudding powder.
11.
Pour it into juice and cook until dense.
12.
Spread hot cream on top of the cake base and flatten. Let it cool.
13. Crispy walnut grilaz
sugar granulated 7 oz (200 g) • honey 2.75 oz (75 g) • walnuts 5.25 oz (150 g)
Caramelize sugar and stir in honey. Use a food processor and chop the walnuts coarsely.
14.
Stir in walnuts.
16.
Unstick the stiff hard grilaz from aluminium foil and chop it into pieces on wooden board.
17.
whipping cream (30-33% fat) 3.2 cup (750 ml) • cream stabilizer 0.75 oz (24 g)
Beat whipping cream with stabilizer and spread it on the orange cream. Sprinkle with grilaz, cut into big squares (approx 10x10 cm) and serve.
Bon appetit!