Cold dog cream

For 4 people
  • 100 g dark chocolate
  • 75 g Butter
  • 30 g Butter biscuits
  • 30 g Meringue
  • 100 g whipped cream
  • 30 g Sugar
  • 2 EL cocoa powder
  • 2 untreated Oranges
  • 2 EL Orange liqueur
  • cling film
25 minutes
Carefully melt the chocolate and butter over a hot water bath, allow to cool. Cut the shortbread biscuits into small cubes. Crumble the meringue, set aside to garnish. Whip the cream until stiff, pour in the sugar. Sift 1 tablespoon of cocoa onto the chocolate-butter mixture and stir in. Fold in the cream, biscuit and meringue crumbs. Line the square shape (16 x 16 cm) with cling film. Put the cream on top and spread it on. Approx. Chill for 6 hours. Wash 1 orange, rub dry and peel off the peel with a zest, cover and set aside. Peel both oranges so that the white skin is completely removed. Cut out the orange fillets between the separating skins. Drizzle with orange liqueur. Cover and marinate for at least 1 hour. Carefully tip the cream out of the mold, remove the foil. Cut the cream into triangles. Arrange on plates with orange wedges and zest. Dust with 1 tablespoon of cocoa and sprinkle with the meringue crumbs that were set aside.
Wait about 6 hours
1 person approx.:
  • 490 kcal
  • 2050kJ
  • 6 g protein
  • 35 g fat
  • 36 g carbohydrates


Leave A Comment