|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| |||||||||||||||||||||||
|
Orange Baskets with Jelly CD 40mins plus setting Serve 4 Cold Alcohol Nuts Fruit Dessert Puddings
Ingredients: 4 Large Oranges 15g/ 1/2 oz Gelatine 50g/2oz Sugar 2 tbsp Orange Liqueur 150ml/5 fl.oz. Double Cream 4 teasp Lemon Curd Hazelnuts to garnish
Instructions
1. 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.
2. 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.
3. 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.
4. 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.
5 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.
6. 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.
More Dessert Recipes | Sweet Sauce Recipes | What's in Season
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
