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Andrea Fahlor
Orange-mango bomb
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Ingredients
Directions
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Cover the inside of the dish with cling film. Cover the entire dish with slices of cake.
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Mix the liqueur with the juice and grater of the orange. Drizzle the cake with this orange mixture and keep the rest separate. Put the dish in the refrigerator.
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Soak the gelatine in cold water for a few minutes and squeeze out. Let the gelatine roast on a low stand in a pan.
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Puree the mango with the rest of the orange mixture and the gelatin. Let this puree become stirring while stirring.
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Stir in the ricotta with a whisk and fill half of the bowl with the mousse. Place a layer of cake slices on top and finish with the rest of the mousse.
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Cover with cling film and let stiffen in the refrigerator for at least 2 hours.
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For the topping, peel the oranges all the way down to the flesh. Cut the oranges into thin slices and let them drain on kitchen paper.
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Put the bomb on a flat dish. Stir 1 tablespoon of boiling water through the orange marmalade and brush the bomb with it. Then cover with the orange slices.
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Nutrition
345Calories
Sodium0% DV0g
Fat22% DV14g
Protein12% DV6g
Carbs15% DV44g
Fiber0% DV0g
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