110g/4 oz caster sugar/superfine sugar (½ cup plus 1 tbsp)
15ml/1 tbsp Grand Marnier or Cointreau
You will also need a large glass serving bowl or 4 individual glass dishes
Thinly pare the rind from one orange and cut into very thin julienne strips. Place in a small pan and cover with water. Cover the pan and gently cook for 5 minutes until tender. Drain and rinse under cold water. Set aside.
Remove the pith from the orange and peel the remaining oranges. Remove as much pith from the oranges as possible. Then slice them into rounds, reserving any juice and discarding pips. Arrange the slices in the serving bowl or individual dishes.
Place the sugar and 150ml/5 fl oz (⅔ cup) of water in a small heavy based pan and heat gently stirring until the sugar has dissolved. Now bring to the boil and continue boiling until the syrup is a light caramel colour.
Remove the pan from the heat and carefully stir in 25ml/1½ tbsp water and return to a low heat.
Stir in the reserved orange juice and the liqueur.
Leave the syrup to cool for 10 minutes and then pour over the oranges.
Another cold day today with temperatures down to -12 degrees C, 10 degrees F PLUS windchill. It was colder first thing this morning and even Shandy, our dog, reacted to it. However, once wrapped up for the cold it has been a lovely walk this afternoon. It looks gorgeous out there. Sunny with a totally blue sky and no clouds and still virgin white snow everywhere. We had a foot of snow over the weekend.
So being that this time of year calls for a lot of heart warming casseroles, it is good to follow them with a light refreshing dessert. Here is one that certainly fits the bill.
A refreshing dessert of homemade orange jelly with the surprise of pieces of orange and grapefruit inside.
540ml (18 fl oz) orange juice, without pulp (2¼ cups)
1 lemon, juice only
1 medium orange
1 Florida pink grapefruit
*In the U.K. gelatine leaves are widely available. In Canada the powdered form of gelatine is used. I have given instructions of how to use both types below.
You will also need 4 x 300ml (10 fl oz) (⅔ cup) glass dessert dishes.
If using gelatine leaves, warm all the orange juice in a pan.
If using powdered gelatine, pour 2 fl oz of the cold orange juice into a small bowl. Then warm the remaining juice in a pan.
For gelatine leaves
Put the gelatine, sheet by sheet, in a bowl of cold water. Leave for about 5 minutes until they are soft. Remove from the water and squeeze out the excess water. Add the sheets to the warmed orange juice and stir until they have fully dissolved.
For the powered gelatine
Pour one pouch of gelatine over the cold orange juice. Add 50ml (¼ cup) boiling water and stir until the gelatine has fully dissolved, about 2 minutes. Then slowly stir into the warmed orange juice until the gelatine has completely mixed in.
Now stir in the lemon juice. Put to one side while preparing the fruit.
Peel the orange and grapefruit, making sure all the pith is removed. Separate into their segments and remove any pips.
Then cut each orange segment into four.
Using an equal number of grapefruit segments cut these into similar sized chunks. There will be some grapefruit segments left over.
Divide the fruit evenly amongst the dishes.
Pour an equal amount of orange juice over the fruit in each dish and then leave to cool. Then refrigerate for 5–6 hours until the jellies have set.
Remove from the fridge 30 minutes before serving.
Just before serving, dollop a spoonful of crème frâiche on the top of each jelly.
4 yolks, from large (U.K.)/extra large (N.A.) eggs
110g/4 oz caster sugar/fine white sugar
3 tbsp Cointreau
6 x 150ml ramekins
Preheat the oven to 150°C/300F/°gas mark 2.
For the crème caramel
Pour the milk in to a pan and add the zest from one of the oranges. Bring to the boil and then set aside to infuse.
Put the granulated sugar and water in a heavy-based pan. On a low heat stir until the sugar has dissolved. It needs to be a low heat so the water does not evaporate. Once the sugar has dissolved, turn the heat up and let the syrup bubble away until it is a golden caramel colour. Don’t stir. Divide between the ramekins.
Lightly whisk the eggs and yolks with the caster sugar. Mix in the infused milk to form a custard. Strain into a jug and set aside for 15 minutes.
Line a deep tin (a roasting tin is ideal) with paper towelling and put the ramekins in the tin. The paper will stop the dishes moving about. Skim any froth from the custard and then pour an equal amount into each ramekin. Add enough boiling water to come half way up the side of the ramekins. Bake for 30 minutes until just set. If they are still a bit wobbly leave for a further 5 minutes in the tin of water but out of the oven. Remove and refrigerate for at least 6 hours.
For the oranges
Meanwhile, peel the oranges and cut away any pith. Divide into the segments. Slice out the segments from their casings and put in to a bowl. This is rather fiddly but worth it. Pour the Cointreau over and set aside.
Dip the base of each ramekin in hot water for 10 seconds. and run a knife round the edge of each one. Put a plate over the top and invert. Divide the oranges between the six servings.
Cut the top and bottom off the oranges. Remove all the peel and white pith. Cut the flesh into thin rounds, reserving any juice. Either put the oranges in one large glass bowl or four individual ones and pour over the reserved juice. Add 2 tbsp of the Cointreau evenly over the oranges. Cover and refrigerate for at least 6 hours or overnight.
Whip the cream until it is just thick. Stir in the remaining Cointreau, three-quarters of the orange zest and the icing sugar.
For those oranges in individual bowls, swirl a dollop of cream on the top. For the oranges in the larger bowl serve the cream as an aside. Scatter the remaining orange zest over the cream.