Orange Rum Sauce
Veg HT CD ACC
Cold Vegetarian Sweet
of 1/2 Lemon
tbsp Caster Sugar
Egg Yolk, beaten
tbsp Dark Rum
Finely grate the zest from 1 orange and reserve. Squeeze the juice of all the
oranges and pour into a measuring jug. Add the orange
zest and lemon juice and make up to 600ml /20fl.oz.
with water. Pour into a small saucepan and bring it to the boil.
Blend the cornflour with 2 tbsp water and add to the sauce. Simmer stirring,
for 2-3 minutes until it is thick and translucent.
Remove from the heat, add the sugar and butter and stir until the sugar is
dissolved. Then pour in a thin stream on to the egg
yolk beating constantly. Return the mixture to
a clean pan and stir over very low heat for 1-2 minutes until the
sauce has thickened slightly. Do not boil. Strain into a sauce-boat. Cool
slightly then stir in the rum. Serve hot.
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