Angry Birds Yoghurt Cream with Orange Confit

Cooking

Step 1

For a biscuit. Beat eggs with sugar until fluffy, gradually adding flour and baking powder. Mix until smooth.

Step 2

Line a baking sheet with 2 mm thick baking paper. Pour batter over it and smooth with a spatula. Bake a biscuit at a temperature of 180 degrees for 7 minutes.

Step 3

For mousse. Pour water and sugar into a saucepan, put on the stove, bring to a boil and then boil for 5-7 minutes to make sugar syrup.

Step 4

Put the yogurt in a deep bowl. Soak the gelatin until it swells. Add gelatin to the finished sugar syrup, pour the entire mixture into the yogurt in a thin stream, then start beating with a mixer.

Step 5

Remove the skin from the orange and cut into small pieces. Whip the cream to stiff peaks. Combine the cream with the oranges and then with the yoghurt mixture once it has cooled.

Step 6

Put a part of the mousse into a silicone pyramid-shaped form with a diameter of 6-7 cm, place a piece of biscuit 2x2 cm in the middle. Then put the second part of the mousse, align the edges, place the second biscuit 2x2 cm and put everything in the freezer for 3-4 hours

Step 7

Make eyes, beak, etc. out of fondant using the appropriate food coloring. Decorate the bird and serve.