Sabor a Sevilla – Orange Foam From Seville

Soak the gelatine in cold water. Beat egg whites with sugar until very stiff and set aside to cool. Whip the whipped cream until semi-stiff and also set aside to cool. In a saucepan, bring orange juice and juice of one lemon to a boil, then add rose water. Squeeze the gelatine and let it melt in the hot liquid. Beat egg yolks with the warm juice-gelatin mixture for 3 min. Add the grated zest of the orange and lemon. Beat the egg whites, sugar and salt until stiff. First fold the chilled snow into the egg yolk mixture as quickly as possible, then fold in the whipped cream and the newly whipped snow. Rinse a cake springform pan (28 cm diameter) with cold water and line the rim accurately with parchment paper. Fill with the mixture and set aside to cool for 6-8 hours. Preheat the broiler in the oven, broil the dessert on the top rack for about 30-45 seconds until light brown. Peel oranges like apples, removing white skin. Remove fillets from between partitions, marinate in brandy for 1 hour.

To serve, warm mold all around with a hot dish spatula to help dessert release. Open the tart springform pan, remove the rim, cut the dessert into pieces and arrange with the orange fillets.

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