Little Nocciola cream cake
(Created by Frank Andelhofs - Hotel Métropole - Belgium)
| Ingredients | Preparation |
|---|---|
|
peel
of 1 blood orange
300 g Creme dell'Artigiano Nocciola |
Grate the peel of a blood orange and mix. |
| 3 blood oranges | Peel and separate the segments, place them on kitchen paper to dry them. Place the segments in a small mould so as to cover the sides and leave a small free space in the centre which can be filled with the cream. Leave it to ice in the freezer for a few hours in order to make it easier to turn out from the mould. |
|
3 g
egg whites
180 g of sugar |
Prepare a fresh meringue. Place a small mould on a small card and arrange the meringue all around with a piping bag. Glaze with a gas burner. |
Finishing and presentation
You can finish it all off by garnishing with a zest
of orange or a leaf of mint.
