200 g buttermilk
20 g icing sugar
1 lemon, zested and juiced
5 gelatine sheets
150 ml whipping cream, lightly beaten
80 ml YO Sugarfree Syrup Lemon-Lime
20 ml YO Sugarfree Syrup Orange
2 oranges, peeled and cut into slices
2 egg yolks
30 g melted butter
30 g cake flour
15 g cocoa powder
90 g icing sugar
Chocolate sponge: Froth up all ingredients with a hand mixer, add to a cream whipper and inject with three chargers. Spray into a microwave-safe mould and heat up in the microwave for 2 minutes at 850 watt.
Cream: Stir buttermilk, YO Sugarfree syrups and icing sugar together until smooth. Soak the gelatine in plenty of cold water for approx. 5 minutes, then squeeze out well. Add the lemon juice, heat up until the gelatine dissolves and pour into the buttermilk mixture. Fold in the whipping cream and fill a terrine dish or tupperware container to a height of approx. 3 cm, then refrigerate for 6 hours.
Roughly tear up the chilled chocolate sponge and spread out on a plate together with the orange slices. Cut the chilled cream into pieces and also add to the plate.