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.
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.
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.
Orange Meringue Dream
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients for Pastry Cream:
- 6 cups of fresh low fat milk
- 6 heaped 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 sugar
- 1 teaspoon vanilla essence
- 5 egg yolks
- 1 tbsp butter (optional)
Ingredients for Meringue:
- 5 egg whites
- 1 tbsp lemon juice
- 1 teaspoon orange essence
- 2 – 3 teaspoons of icing sugar
- ½ cup of roasted pecans, crushed (optional)
- 1 orange (both zest and fruit)
- 4 1/2 glasses of liquid (3 glasses pure orange juice and 1 1/2 glasses of water)
- 12 sheets of gelatine
- 2 spoonfuls of honey (depending on how sweet the oranges are)
Note: A glass = a usual glass for water about 200 ml capacity.
See how to prepare meringues here. Substitute cream of tartar with lemon juice and incorporate the pecans when the meringue is stiff.
Put the gelatine in a bowl with water for ten minutes to soften.
Heat the water and add the gelatine leaves and honey and mix until they dissolve.
Set aside to cool and mix in the orange juice. Taste and see if it is sweet enough, adding more honey or sugar if you prefer.
Prepare the pastry cream.
Putting the dessert together:
Layer the meringues in a rectangular bowl and add the cream, making sure that the cream has spread evenly and there are no gaps on the side of the bowl.
Set aside until it cools.
Meanwhile prepare the jelly and when the cream has cooled add 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).
Refrigerate until it sets (about 1 1/2 hours).
Decorate the dessert with fresh orange slices.
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.