Vanilla Cream Trifles with Orange Caviar
Healthy, because
Even smarter
The dessert from the molecular kitchen is a real treat - and its inner values are also impressive: yoghurt with its lactic acid bacteria can support our intestinal flora.
Many ingredients for molecular cuisine are only available in specialist shops - or with a bit of luck in a pharmacy. In the meantime, many online retailers have adapted to the demand and offer a wide range of products.
Ingredients
- For the Orange caviar
- 250 milliliters Orange puree
- 3 grams alginic acid (from the specialized trade)
- 1 l water
- 2 ⅘ grams Calcid
- 1 Disposable syringe
- For the vanilla cream
- 8 sheets white gelatin
- 700 grams Yogurt (low-fat)
- Vanilla syrup (to taste)
- sugar (to taste)
- For the orange jelly
- 5 sheets white gelatin
- 400 milliliters water
- 2 drops Orange extract
- 3 centiliters Orange liqueur (to taste)
- orange Food coloring (upon need)
Preparation steps
For the Orange Caviar: In a bowl, combine the orange puree and the thickening agent. Let rest for one day.
Prepare two bowls of water with 500 ml (approximately 2 cups) of water in each bowl. Place the Calcid in one of the bowls.
Using a syringe, suck up the thickened puree and push a small drop in the Calcid water. Let the drop sit for about 1 minute and then transfer to the bowl of pure water to rinse. Using a strainer, remove the caviar bead from the water bath and drain. Repeat until all of the puree is used.
For the Vanilla Cream: Place the gelatin sheets in a bowl with plenty of cold water to cover. Season the yogurt with the vanilla syrup and sugar, stirring until smooth. Squeeze excess water from the gelatin sheets, place in a small sauce pan and melt the gelatin over low heat. Remove from the heat. Stir in a little of the yogurt and then transfer that mixture to the remaining yogurt, stirring to combine. Divide half of the mixture equally into 4 glasses, and place in the freezer to gel for 30 minutes. Reserve the remaining vanilla cream.
For the orange jelly: In a saucepan, mix the water with the orange flavor, the liqueur and the food coloring until the desired color is reached. Add the gelatin and melt over low heat.
Pour the orange jelly over the set vanilla cream and place in the freezer for another 30 minutes, or until the jelly is firm. Pour the remaining vanilla cream on top and place in the refrigerator for about 2 hours. Garnish with the orange caviar.
