Orange Creme

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Orange Creme
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Difficulty:
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Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
6
Ingredients
2 untreated Oganic oranges
120 grams sugar
60 grams melted butter
4 eggs
1 tablespoon cornstarch
2 tablespoons 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 teaspoon powdered sugar
How healthy are the main ingredients?
sugargingereggClementinefennel fronds

Preparation steps

1.

Preheat the oven to 150°C (approximately 325°F).

2.

Separate the eggs. Brush the oranges under warm runing water. Blanch for 20 minutes in boiling water.

3.

Drain the fruit and chop coarsely with a knife. Puree. Strain the fruit pulp through a fine sieve.

4.

Whip the egg whites until stiff.

5.

Whisk the egg yolks and sugar until fluffy.

6.

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.

7.

Let the pudding thicken for about 40 minutes in the oven.

8.

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. 

9.

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.