An interesting presentation and a unique flavor
Grate the oranges and boil them twice for 10 minutes in clean water each time
Remove the wicks and cut them in half.
Put half the sugar in a saucepan, top with the oranges, top with the rest of the sugar and add water. Boil until soft but not dissolved and add the vanilla, lemon juice and sour. Remove from the heat.
Beat the cream, gradually adding half the icing sugar and place it in the fridge.
In a bowl place the fresh cheese and the rest of the icing sugar and stir with a whisk.
Gradually add the cream.
Press each half of an orange with a bowl to create a dent and fill it with the cream with the help of a cornea. Refrigerate for 1 to 2 hours.
Dilute the hazelnut praline with a little cream
Decorate and serve.
1500 g oranges with a thick shell
1300 g of sugar
400 ml of water
1 sachet of vanilla sugar
the juice of half a lemon
1 tsp (citric acid)
500 g cream cheese
400 ml of cream
60 g of powdered sugar
some nut nougat cream
and some cream