Flat caps are cut off from beautiful, large oranges. The oranges are hollowed out, the juice is squeezed out of the pulp.
Fill half of each hollowed orange with solid orange cream and half with solid chocolate cream, cover with the cut cap, place on ice and cut into quarters before serving.
Orange cream: a mixture of orange juice, yolks and sugar is beaten on steam until thick, after cooling it is mixed with stiff whipped cream and with gelatin dissolved in 2 tablespoons of hot water and placed in salted ice until the quantity is solid.
Chocolate cream: Chocolate softened in the tube is mixed with spun sugar and, after partial cooling, with stiff whipped cream and with gelatin dissolved in a very little hot water and placed in salted ice until it is solid.
(*) Note Ph: To spin the sugar. The mixture for dissolving the gelatin is still added.
Tip: Feel free to use better chocolate – the more delicious the result!
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