Orange Delight Recipe
Orange juice – 2 cup
Orange pulp – ½ cup
Fresh cream – 200 ml
Cashew nuts – ½ cup broken
Marie biscuit powder – 1 cup
Sponge cake crumps – 2 cup
Powdered sugar – 10 table spoon
Gelatin – 4 tea spoon
Water – ½ cup
Icing sugar – 2 table spoon
Whip the cream with icing sugar.
Double boil gelatin with water and cool.
Take a bowl, add Marie biscuits powder, cake crumps, sugar, cashew nuts, orange pulps, gelatine, and orange juice and mix well.
Add whipped cream mix gently.
Transfer to small pudding bowls and set it in freezer for 2 hours.
Keep pudding bowls on hot water for few minutes without moving, remove the bowl gently and garnish with whipped cream with the help of icing gun using star nozzle.
Refrigerate and serve chilled.
Orange juice – 2 cupOrange pulp – ½ cup
Fresh cream – 200 ml
Cashew nuts – ½ cup broken
Marie biscuit powder – 1 cup
Sponge cake crumps – 2 cup
Powdered sugar – 10 table spoon
Gelatin – 4 tea spoon
Water – ½ cup
Icing sugar – 2 table spoon
Whip the cream with icing sugar.Double boil gelatin with water and cool.
Take a bowl, add Marie biscuits powder, cake crumps, sugar, cashew nuts, orange pulps, gelatine, and orange juice and mix well.
Add whipped cream mix gently.
Transfer to small pudding bowls and set it in freezer for 2 hours.
Keep pudding bowls on hot water for few minutes without moving, remove the bowl gently and garnish with whipped cream with the help of icing gun using star nozzle.
Refrigerate and serve chilled.
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