Orange "Feuilletés"

Ingredients

Serves 6

Juice of 2 oranges
8 tbsp Granulated Hermesetas
2 sheets gelatine, soaked in cold water
Juice of 1 lemon
2 tbsp orange liqueur
250 g low fat quark (curd cheese)
1 egg white
4 oranges
150 g flaky pastry
1 tbsp Hermesetas for dredging

Preparation

Combine orange juice and Hermesetas, and bring to the boil. Remove pan from heat, add the well drained sheets of gelatine, and stir until dissolved.

Divide the mixture, then add lemon juice and orange liqueur to one half. Sieve this syrup and leave it to cool, before refrigerating.

Blend the remaining, slightly cooled syrup with the quark. Fold in the stiffly beaten egg white. Chill in the refrigerator for a couple of hours.

Knife-peel and segment the oranges. Roll out the flaky pastry thinly to obtain a large rectangle. Place pastry on an ungreased baking tray, and bake at 220ºC in a preheated oven for 10 minutes, until golden brown. Remove from oven, and cut into 12 squares, while still hot.

To serve: Spoon syrup onto dessert plates. Place one pastry square on top, and spread with the cream. Distribute orange segments over the cream. Cover with another pastry square. Dredge with a little Hermesetas.

	kJ	kcal	Carbohyd.g	Fat
Recipe	5'030	1'201	119.0	50.0
Portion	838	200	20.0	8.0