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Print Recipe
 Milk Dessert "Ostrich Egg" Recipe
Recently found on the Internet an unusual dessert that I want to offer to your attention. Sweet cream, orange acidity and an interesting view will be appreciated by fans of jelly and puddings. And to cook this dessert is easy! Try it, you will love it!
Course Children's Food, Desserts, Holiday Food, Lunch Second Breakfast
Cuisine Polish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Children's Food, Desserts, Holiday Food, Lunch Second Breakfast
Cuisine Polish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients and dishes.IMPORTANT # 1: for the preparation of this dessert you need a spherical container. For this amount of ingredients I use a bowl (soup plate) with a diameter of 18 cm and a depth of 5 cm Before starting to prepare dessert, the capacity must be rinsed and put in the freezer. This will allow you to easily extract the finished dish. IMPORTANT # 2. The amount of sugar indicated approximately. In this dessert I like sour core, so I add only 1-2 teaspoons of sugar to the orange layer. Focus on your taste!!
    Prepare the ingredients and dishes.IMPORTANT # 1: for the preparation of this dessert you need a spherical container. For this amount of ingredients I use a bowl (soup plate) with a diameter of 18 cm and a depth of 5 cm Before starting to prepare dessert, the capacity must be rinsed and put in the freezer. This will allow you to easily extract the finished dish. IMPORTANT # 2. The amount of sugar indicated approximately. In this dessert I like sour core, so I add only 1-2 teaspoons of sugar to the orange layer. Focus on your taste!!
  2. Mix in the first pan ingredients for the cream layer: cream, sugar, vanilla sugar and starch, stir to avoid lumps. In the second pan, mix the ingredients for the orange layer: orange juice, sugar and starch, stir to avoid lumps.
    Mix in the first pan ingredients for the cream layer: cream, sugar, vanilla sugar and starch, stir to avoid lumps. In the second pan, mix the ingredients for the orange layer: orange juice, sugar and starch, stir to avoid lumps.
  3. On slow fire cook first butter cream, and then orange until thickened (about 3-4 minutes). IMPORTANT: continuously stir the cream when cooking (it is convenient to make a whisk or silicone spatula) and make sure that the cream is not burnt. Pour into a cooled container hot cream, on top of it-orange (layers do not mix!), and leave to cool at room temperature.
    On slow fire cook first butter cream, and then orange until thickened (about 3-4 minutes). IMPORTANT: continuously stir the cream when cooking (it is convenient to make a whisk or silicone spatula) and make sure that the cream is not burnt. Pour into a cooled container hot cream, on top of it-orange (layers do not mix!), and leave to cool at room temperature.
  4. When the mass is completely cooled, place it on a flat plate and leave in the refrigerator for a few hours.
    When the mass is completely cooled, place it on a flat plate and leave in the refrigerator for a few hours.
  5. Ready!
    Ready!

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