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Orange Baskets with Jelly    CD     40mins plus setting

Serve     Cold  Alcohol  Nuts  Fruit  Dessert  Puddings 



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




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.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


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Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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