Orange Yogurt Cream

Ingredients

• 3 oranges (including 1 organic orange)
• 1.5 sheets white gelatin
• 500 g yogurt (1.5% fat)
• 3 tbsp agave syrup
• 1 tsp cinnamon
• 30 g cashew nuts (2 tbsp)
• 2 tbsp pecan nuts (≈30 g, shell‑free)

Instructions

1. 1.

   Rinse the organic orange hot, dry it and finely grate the peel. Then halve the orange, juice it and measure out 100 ml of juice.

2. 2.

   Soak gelatin in cold water and squeeze out excess liquid.

3. 3.

   Warm the gelatin with 2 tbsp orange juice in a small pot, stirring until dissolved.

4. 4.

   Stir the liquid gelatin into the remaining juice and chill for 60 minutes.

5. 5.

   Whisk yogurt with 1–2 tsp grated orange zest, 2 tbsp agave syrup and cinnamon until smooth in a bowl.

6. 6.

   Peel the two remaining oranges so that all the white pith is removed. Use a sharp knife to cut the fruit fillets between the separating membranes and halve them once more. Layer the orange fillets with yogurt in four glasses and chill. Coarsely chop the nuts. In a small pan, lightly caramelize them with the remaining agave syrup. Place on parchment paper, cool, then break into pieces (krokant). Blend the chilled orange gel with an immersion blender until frothy and spread over the glasses. Sprinkle with krokant and serve.