Orange Creme
Ingredients
- Ingredients
- 2 untreated Oganic oranges
- 120 grams sugar
- 60 grams melted butter
- 4 eggs
- 1 Tbsp cornstarch
- 2 Tbsps Grand Marnier
- For the sauce
- 1 can Clementine
- fennel fronds
- 1 generous pinch ground ginger
- 100 milliliters white wine
- for serving
- 6 Chocolate biscuit
- 1 tsp powdered sugar
Preparation steps
Preheat the oven to 150°C (approximately 325°F).
Separate the eggs. Brush the oranges under warm runing water. Blanch for 20 minutes in boiling water.
Drain the fruit and chop coarsely with a knife. Puree. Strain the fruit pulp through a fine sieve.
Whip the egg whites until stiff.
Whisk the egg yolks and sugar until fluffy.
Carefully fold in the egg yolk mixture. Add the melted butter. Stir in the fruit mixture and fold in the beaten egg whites gently. Pour into 6 ramekins, close tightly with aluminum foil and place in a baking dish. Fill the boiling water up to half the bowl height.
Let the pudding thicken for about 40 minutes in the oven.
Rinse the fennel leaves and the mandarin oranges. Add the wine. Pour 4 tablespoons of the liquid into a small saucepan and heat. Add ginger and fennel leaves. Remove from heat and allow to cool. Return to the remaining liquid.
Fold the pudding into the 6 ramekins, and spread the sauce insdie. Dust the chocolate biscuits with powdered sugar and use to garnish the dish. Serve.
