Orange salad with honey and cream

Ingredients for Orange salad with honey and cream

Instructions for Orange salad with honey and cream

To prepare the Orange salad with honey and cream recipe, please follow these instructions:

Cut the rind from the oranges, while also removing the white membrane. Keep the fruit in the left Palm and cut fillets of appelsinen from the membrane with a small, sharp knife and got the fillets in a bowl. Cut all 6 oranges out to fillets. Squeeze the juice of the stripping membranes into a bowl and objective 1 dl of. If it has to go fast, you can just cut the oranges into slices. Boil sugar with water and orange juice to a syrup. Stir in honey and vanillekorn out in the warm syrup and pour it over the Orange fillets. The salad can be served immediately or marinate up to 24 hours in refrigerator, well covered. If the salad has delivered much wetness, then pour some of it from before serving. Server piskefløden in a small jug. Poured even cream over frugtsalaten. Wait a minute; then thickens the cream. Variation: If the dessert must be healthier, you can replace the cream with 2 cups organic buttermilk or junket, touched with 11/2 tablespoons powdered sugar and 1 tbsp cream. You can also omit the sugar-honey sheeting and mixing orange juice with vanillekornene alone.