Orange Cream

This is a very simple dessert that is so easy to prepare and at the same time tastes great. It's plain fruit and cream mixed with sugar. Some may know this recipe as fruit cream, but this recipe is based on orange :) and has a little variation to suit this fruit, hence the name. Let's get started

Ingredients
You would be needing:
2 cans of peeled orange (see figure)
250 ml cream [known as Slagroom in Dutch]
A pinch of orange food color
70 gms of basterd suger (This may vary depending on your taste.)


Preparation
[1] Mix the orange color with little water in a bowl. Keep it separate.



[2] Mix cream and sugar in a clean odourless vessel.


[3] Add prepared orange color and oranges (Same some for garnishing) to the cream & sugar mixture. Mix lightly.


[4] Keep the vessel with lid in the freezer till frozen and then defreeze in fridge for the cream to thicken. This cycle will take atleast 8 hrs.


[5] Serve in a glass bowl garnished with orange parts.



Variations
As mentioned earlier, this a specialized version of the fruit cream recipe. One can vary this but adding other types of fruits. One of variations I tried was with summer fruits that are readily available in frozen form in Albert Heijn. I used a little red color to go with the fruits. Check out a picture of the zomerfruit-cream below.



Gotchas

• Always use a clean vessel without any odour to make this recipe. Cream readily absorbs smell from the refrigerator as well, so keep in in a container with a lid on top.
  
• Do not mix the sugar in the cream vigorously as this may cause the cream to turn into butter.
  
• The cream you get in India is very thick and so some milk needs to be added to it. In contrast the cream we get in Holland is actually too thin for this recipe and hence we resort to the freeze-de-freeze cycle to make it thicker.

Notes

• This dessert is high on calories and hence is not recommended for folks on a diet.
• Use small bits of orange to go into the cream and full orange parts for garnishing. Smaller broken orange parts blend better and provide a richer taste.
• Basterd sugar has a very fine grain and is easier to dissolve in the cream. This is preferred over powdered sugar as powdered sugar can form lumps in the cream. To avoid lumps, one can always first dissolve the powdered sugar in little water and then add this to the cream. Use whatever suits you best.
• I have used dry food color. You may be having liquid food color in which case step [1] of preparation can be skipped.