This dessert is easy to make and so light and refreshing, which will please everyone. Instead of making a pastry cream with heavy cream, butter and eggs, I made this light cream using evaporated milk and Greek yoghurt, which add a wonderful taste but with far less calories.
My relatives in Sparta have started their new business, with some of the products they produce. They are called Spartan Products, and they gave me some of their products to try. Needless to say that the concentrated juice is 100% pure orange juice with no preservatives or other additives. It can be diluted in iced water for a refreshing drink or used in cocktails. The spoon sweet is again of course 100% fruit with syrup, with no preservatives or additives, and can be served as it is or used in desserts. We all know that chocolate and orange is a killer combination, so I have used both these products, combining them to make this layered dessert. I have used a good quality chocolate which gave taste and colour to the cream but as it set, it surfaced making a layer of chocolate between the cream and the jelly, which I made with the concentrated juice.
Chocolate Orange Layered Cream Dessert
Preparation time: 10 minutes
Waiting time: a few hours
Cooking time: 15 minutes
- 12 (½ packet) Savoyard biscuits with chocolate
- ½ cup orange liqueur
- 2 tbsp chocolate shavings
- 1 ½ cups water
- 12 gelatin sheets
- 1 can (410 grams) evaporated milk
- ½ cup orange spoon sweet syrup
- Add sugar to you taste (I added half a cup)
- 200 ml strained Greek yoghurt 2%
- 12 drops orange (or vanilla) essence
- 100 grams couverture chocolate
- Add cold water until it reaches 1000 ml
- ½ cup concentrated orange juice
- 6 gelatine leaves
- Water to reach 500 ml
- 3 slices orange preserve
- Dissolve gelatin sheets with tap water until soft.
- In a pot heat the water, remove from the heat and add the gelatin and mix until it dissolves. Add the chocolate and mix until it melts.
- In a measuring bowl add the evaporated milk, the orange preserve syrup as well as the dissolved gelatine with chocolate. Add the orange essence. Add the yoghurt and using a hand mixer, mix to combine. Add more cold water until it measures 1 litre. Add sugar gradually, mix and taste and adjust if you want it sweeter.
- Set aside until it cools and then refrigerate until it begins to thicken (if it sets just fluff it up using a hand mixer).
- Dip each biscuit into the liqueur and layer in a 18 x 26 cm (7 x 10 inch) dish.
- Gently pour the cream on top of the biscuits and sprinkle the chocolate shavings.
- Refrigerate for a few hours until it sets.
For the Orange jelly:
- Put the gelatine sheets in a bowl with tap water until soft, about 5 minutes.
- Heat 1 cup water and add the softened gelatine. Mix until it dissolves.
- Put the orange juice in a measuring cup, add the gelatin and add more tap water until it reaches 500 ml.
- Set aside until it cools.
- With a spoon add the jelly slowly over the set cream. Arrange the orange preserve on top. (You can cut it into smaller pieces, if you prefer).
- Refrigerate for a couple of hours again until it sets.
You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, or in the shorter version “More Than A Greek Salad Just The Cookbook” and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.
Other relevant recipes:
Kopiaste and Kali Orexi,