Heavenly Orange Cloud

Products Used
Heavenly Orange Cloud Dixie


Heavenly Orange Cloud



  1. In a small bowl, combine gelatin and 3 tablespoons water and set aside.
  2. Whip whipping cream to soft peaks (do not whip firm as you would for decorating pies etc.) and set aside in refrigerator.
  3. In a bowl large enough to hold all ingredients, whisk 1/2 cup water, sugar, concentrated orange juice, and orange zest together. Add egg yolks and whisk rapidly to combine.
  4. Place bowl over a hot water bath. Water should not touch bowl. Over low simmering water continuously whip mixture (to prevent making a sweet omelet) until a thermometer registers 165°F-170°F. Remove from heat.
  5. Add gelatin and whisk until combined. Place over an ice bath and stir/whisk until it reaches 75°F. Add orange liqueur if using. Set aside.
  6. Whip egg whites and remaining sugar over hot water bath until it registers 140°F-145°F. Remove from heat and whip until firm peaks form.
  7. Meanwhile, gently fold whipped cream into orange mixture.
  8. Add meringue and gently fold together using a rubber spatula. Fold as little as possible to retain a very light and airy mixture.
  9. Fill in glasses or serving bowls and place in refrigerator.
  10. Place almonds on a cookie sheet and place in a 330°F oven until lightly toasted, about 6 minutes. Set aside until cold.
  11. Whip cream, sugar, and vanilla to stiff peaks.
  12. Sprinkle almonds on surface of orange cream. Decorate with whipped cream and mandarin orange segments.
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