I have a recipe for orange cake that’s incredible, but I needed something to make it more “holiday” special. I wanted the dessert to be called “Orange Cloud Cake”, but I didn’t have the cloud :). I’ve been experimenting with recipes this week and I think this one’s a winner all by itself. Recipe for the cake coming soon.
*1/2 c freshly squeezed orange juice
*1/4 cup freshly squeezed lemon juice
*1 tsp vanilla extract (optional, this makes it taste a bit like a creamsicle)
*2 tsp grassfed gelatin powder
*1/3 cup honey
*2 tsp orange zest,
*3 pastured eggs, separated
*2 Tbsp unsalted butter – or- coconut oil
Pour the orange and lemon juice into a medium saucepan. Sprinkle the gelatin over it. Let the gelatin soften for 5 minutes. Whisk the orange zest, honey, vanilla (if using), and yolks into the gelatin mixture. Add butter or coconut oil. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 180 degrees – or- coats the back of a wooden spoon. Pour the mixture through a strainer or sieve into a small bowl. Let cool until about room temperature.
Put the egg whites into a large metal or glass bowl. Using a hand mixer, on highest speed until stiff but not dry. Carefully fold in the orange mixture. When completely mixed, spoon into serving dishes and refrigerate. Serves 4.
Note: this is a super light, fluffy dessert. If you prefer creamy and not-so-fluffy, you can use the coconut milk whipped cream instead of egg white/meringue. Directions for coconut whipped cream in this post. My son loves the recipe this way.
I hope you enjoy this as much as we did!
This post was shared on Healing with Food Friday.