Orange Ice

Ingredients

• 250 ml heavy cream
• 2 egg whites
• 80 g sugar
• 2 tbsp crème double
• 40 ml orange liqueur
• 1 untreated orange (zested peel)
• orange zest for garnish

Instructions

1. 1.

   Beat the cream until stiff.

2. 2.

   Whip the egg whites, gradually adding sugar until glossy and firm.

3. 3.

   Gently fold in the heavy cream, crème double, orange zest, and orange liqueur with a spatula, then fold in the meringue.

4. 4.

   Wrap four soufflé molds with a strip of parchment paper so that a ~2 cm high rim forms. Fill with batter and freeze for about 3 hours.

5. 5.

   Remove the molds at least 15 minutes before serving, remove the parchment cuffs, and decorate the surface with orange zest.