Chocolate sponge with citrus cream and orange
Airy chocolate sponge with refreshing citrus note
Ingredients for 4 servings
| Citrus-buttermilk cream: | |
|---|---|
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 |
Orange salad: | |
2 | oranges, peeled and cut into slices |
Chocolate sponge: | |
4 | eggs |
2 | egg yolks |
30 g | melted butter |
30 g | cake flour |
15 g | cocoa powder |
90 g | icing sugar |
Preparation
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.
