INGREDIENTS for 12 servings
- 200g Orange juice
- 40g Sugar
- 2 Oranges (skin only)
- 300ml Hulalà Platinum
- 14g Gelatin
INGREDIENTS for the meringue
- 250g Sugar
- 50ml Water
- 130g Egg whites
- Salt (as needed)
Heat water and sugar to 121° C.
Whisk the egg whites with the salt.
Pour flush the sugar on the egg whites until complete cooling.
Soak the gelatin.
Melt the sugar over low heat together with the juice and the orange peel.
Add the gelatin.
Whisk Hulalà Premium and add to the meringue.
Combine everything with the orange juice.
Pour into cups and decorate with orange slices and cinnamon berries.