About this recipe:Perfect for a sweet chilled treat at a barbecue or on any hot summer day. Fresh orange juice with savoiardi sponge fingers, whipped cream and fresh strawberries. Mix it up, let it set and chill in the fridge while you sit and chill yourself.
960ml fresh orange juice
300g caster sugar
1 1/2 tablespoons unflavoured gelatine
5 tablespoons lemon juice
1/8 teaspoon salt
240ml whipping cream
180g diced fresh orange segments
335g savoiardi sponge fingers
355g fresh strawberries
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Line bottom and sides of an 20cm springform tin with split sponge fingers.
Combine 240ml orange juice and sugar in saucepan; heat until sugar is dissolved. Remove from heat. Soften gelatine in another 240ml orange juice then stir in hot sugared juice. Add remaining 480ml orange juice, lemon juice and salt. Chill until slightly thickened.
Whip the cream until stiff and fold into the gelatine mixture. Fold in orange sections and spoon into the prepared tin. Chill for at least 4 hours. Remove sides of tin and place on a serving plate. Garnish with fresh strawberries.