Ingredients

• 100 g orange chocolate
• 100 ml orange juice
• 10 ml orange liqueur
• 25 g powdered sugar
• 100 ml milk
• 3 x sheet(s) of gelatin
• 200 ml heavy cream

Preparation

1. Soak the gelatin in cold water.
2. Gently heat the orange chocolate along with the orange juice, milk and powdered sugar until the chocolate has melted.
3. Dissolve the bloomed gelatin in the mixture and allow to cool.
4. Add the orange liqueur and cream.
5. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously.

Cook’s Notes

• Add 1/2 teaspoon orange extract if you substitute  either milk or dark chocolate for the orange chocolate.
• Add an extra 10 ml orange juice if you want to omit the orange liquor.