Orange carpaccio with almond cream

Orange carpaccio

1. Cut the peel with the white skin completely off the orange peel.
2. Cut the orange crosswise into slices and arrange the orange slices in a fan shape on plates like a carpaccio.
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Almond creme

1. Separate the egg: Place the egg white in a small bowl and the egg yolk in a mixing bowl.
2. Crumble the marzipan.
3. Beat the egg yolks with the powdered sugar and crumbled marzipan for about 8 minutes until very light and fluffy.
4. Soak the gelatine in a small pan of cold water for about 10 minutes until it feels soft and slippery.
5. Pour off enough water to just cover the bottom of the pan with the gelatine.
6. Dissolve the gelatine over a medium heat.
7. Add 1 to 2 tablespoons of the egg cream to the gelatine to equalize the temperature.
8. Beat the heat out of the gelatine mixture using a whisk.
9. Now add the gelatine mixture to the egg cream and mix well.
10. Chill the egg cream for approx. 15 minutes until it starts to gel.
11. Beat the whipped cream until very stiff and fold into the cream.
12. Beat the egg whites until very stiff and fold into the cream.
13. Chill the almond cream again for approx. 15 minutes.
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