I am really excited I discovered how to use gelatine and have mastered the art of making meringue and since then I’ve been experimenting with how to make new recipes. The last recipe I made with gelatine is this orange pie or whatever, I don’t know how to call it but I don’t want to call it Orange cream dessert, as I have made a dessert with this name in the past. (Here is an update on the name. I finally called it Orange Pie (no imagination) but Aparna, of My Diverse Kitchen, came up with the name Orange Meringue Dream. I love the name. Thank you Aparna, as you may see I have adopted the name).
As a pie crust I baked a meringue with the leftover egg whites and used it as my base which I flavoured with orange essence. You can follow the instructions given in my Creamy Jelly Dessert.
I prepared my usual pastry cream, the only alteration I made was to use low fat milk and instead of vanilla essence I used orange essence and a teaspoon of orange zest.
Until I learned how to bake the meringue I used to make a similar dessert using savoyard biscuits (200 grams) and ready made red (cherry or strawberry) jelly. Here is a picture of the dessert I made last year but never found the time to blog about it.
This time I decided to make the jelly from scratch, with pure orange juice, no sugar and no food colourings or preservatives.
Ingredients for Pastry Cream:
Preparation time: 10′
- 6 cups of fresh low fat milk
- 6 spoonfuls of flour and corn flour (corn starch). (The quantify can be adjusted according to your taste as follows 3 spoonfuls of flour – 3 spoonful of corn flour, or 4-2 , or 5-1 or 2 – 4 or 1 – 5).
- 8 spoonfuls of sugar
- 1 teaspoon vanilla essence
- 5 egg yolks
- 1 spoonful of butter (optional)
Ingredients for Meringue:
- 5 egg whites
- 1 teaspoon orange essence
- 2 – 3 teaspoons of icing sugar
- ½ cup of roasted pecans (optional)
- 1 orange (both zest and fruit)
- 4 1/2 glasses of liquid (3 glasses pure orange juice and 1 1/2 glass of water)
- 12 sheets of gelatine
- 2 spoonfuls of honey (depending on how sweet the oranges are)
I dissolved the gelatine with 1 glass of water and then I added 1/2 a glass of hot water. I stirred in the orange juice and added the honey and tasted it to see if it was sweet.
Putting the dessert together.
After placing the meringue in a rectangular bowl, I added the cream and after making sure that the cream had spread evenly and there were no gaps on the side of the bowl I put it aside until it cooled down.
Meanwhile I prepared the jelly and when I was sure the cream was cold I added the jelly spoon by spoon. This is essential because if you pour the jelly all at once, the cream will probably crack and the jelly will leak down. I placed it in the refrigerator until it started to set (about 1 1/2 hours). Then I peeled the same orange I took the zest from, which I cut into thin slices and decorated the dessert.
No preservatives, no food colouring, I made the cream with low fat milk and to my opinion it was delicious and I consider that this is also a healthy dessert.
I am passing it on to some of my old friends for all their love and support:
a) Nicki, of Nik Snacks
b) Aparna, of My Diverse Kitchen
c) Sriprya, of Srikars Kitchen
d) Pixen, of Life Loves the Curious
e) Corinne, of A Gourmet Love Affair
Thanks Swati and Hetal for passing the awards on to me so that I can show my appreciation to some old friends and welcome some new friends.