Chocolate sponge with citrus cream and orange
Airy chocolate sponge with refreshing citrus note
Ingredients for 4 servings
lemon, zested and juiced
whipping cream, lightly beaten
YO Fresh citrus mix
oranges, peeled and cut into slices
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 citrus mix 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.