Orange Wall in Nut Coat

Separate eggs. Beat vanilla sugar, egg yolks, salt and grated lemon zest until creamy. Whip the egg whites with granulated sugar to egg whites. Fold the beaten egg whites and almond kernels into the yolk mixture. Spread a baking sheet with parchment paper, spread the mixture on it and bake in the oven at 170 °C for 15 minutes. Cool completely on the baking tray. Stir orange juice with sugar and heat over low heat. Let soaked gelatine melt in it, mix in orange fillet and Cointreau. Refrigerate for 1 hour to allow the mixture to begin to gel.

Line a saddle of venison mold with plastic wrap, spread with 2/3 of the nut shell. Warm the jam and spread it on the nut shell. Place orange jelly in mold and refrigerate for 1 hour.

Melt chocolate over steam. Melt soaked gelatin in warm espresso, add Cointreau. Stir throughout with the choc and set aside to cool. Fold the whipped cream into the chocolate cream.

Spread the chocolate puree on top of the stoked orange jelly, cover with remaining nut coat, gently press until smooth. Cover with foil and put in the refrigerator for one night.

Turn out orange turnovers onto a plate, remove foil. Garnish with whipped cream, orange slices and chocolate chips.

Luzia Olipitz, 9182 Maria Elend

Tip: Do you prefer milk chocolate or dark chocolate? Depending on what you use, what Ihn

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