Orange Baskets with Jelly CD
40mins plus setting
4 Cold Alcohol Nuts
Fruit Dessert Puddings
1/2 oz Gelatine
tbsp Orange Liqueur
fl.oz. Double Cream
teasp Lemon Curd
With a pen, draw a line round each orange two-thirds of the way up. Then
draw in the handle over the top. Using a small sharp
knife, carefully cut the wedges on either side
of the handle and reserve. Run the knife under the handle to
remove the orange flesh from underneath it.
Scoop out all the remaining flesh with a spoon or grapefruit knife. Clean out
any remaining membrane with a teaspoon. Roughly chop
all the orange flesh and rub it through a sieve
to extract the juice.
Soak the gelatine in a small pan in 60ml/2 fl.oz. of the orange juice. Put the
rest of the juice into a saucepan with the
sugar and grate in 1 tbsp zest from the unwanted
pieces of peel. Stir on a low heat until the sugar has completely dissolved.
Melt the gelatine on a low heat and stir it into the juice and sugar mixture.
When it has dissolved, take the pan from the heat and
stir in the liqueur. Cool the jelly a little.
Place the orange baskets on a flat dish and press them down slightly so they
stand up-right. Carefully fill them with the jelly and
leave them in a cool place for 2 hours to set.
To serve - whip the cream and pipe it thinly around the edges of the baskets.
Put a rosette of cream in the centre of each basket.
Spoon 1 teasp lemon curd onto each rosette and
put a hazelnut on top.
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