food for thought

by michelle

Posts Tagged ‘oranges

orange passionfruit sorbet

leave a comment »

Our first crop of passionfruit inspired this fresh and fragrant sorbet. Serious Eats’ The Science of the Best Sorbet provided me with all the information I needed

orange-passionfruit-sorbet

When I buy sorbet I’m usually disappointed as the taste of the fruit is secondary to the sugar. In order to make my sorbet not too sweet and as it was mostly citrus juice (which doesn’t have much fibre or pectin), I opted for 100% glucose syrup (or corn syrup) as it is ⅓ as sweet as sugar and is highly viscous. The result was perfect! To make 1 litre you will need the juice (with pulp) of 6 oranges and the pulp of 6 passionfruit. If your glucose or corn syrup is thick, warm it with some of the orange juice to dissolve before mixing into the entire liquid. Churn in an ice cream machine and freeze for a few hours before serving.

Advertisements

Written by michelle picker

April 5, 2017 at 5:43 am

flan de naranja

leave a comment »

This cake-sized flan (or creme caramel) is flavoured with oranges, cinnamon and vanilla.

Choose an oven dish with a 10-cup capacity and a flat bottom for the flan. To make the caramel, place 1½ cups of sugar and 3 tablespoons of water in a saucepan over medium heat. Stir until the sugar is dissolved then continue to cook without stirring until you achieve the desired colour. Remove from the heat and immediately pour into the bottom of the flan dish. Allow to cool. Preheat the oven to 150C ( 300F ). Peel 3 oranges with a vegetable peeler and place the peel into a saucepan with 8 cups of milk and 2 cinnamon sticks. Heat until nearly boiling then remove from the heat. Strain into a jug adding ½ a teaspoon of vanilla essence. Next beat 6 eggs plus 2 egg yolks until well blended then gradually add 2 cups of sugar. Continue to beat until thick and a pale yellow colour. Pour in the hot milk very slowly while stirring constantly. Now take the oranges and remove the rest of the pith and membranes cutting down each side of each segment and removing just the flesh. Place the segments on the caramel in the flan dish then carefully pour the milk and egg mixture over them. Put the dish into a larger baking dish on the middle shelf of the oven and pour in enough boiling water to come half-way up the sides. Bake for 1½ hours or until a knife in the centre tests clean. Cool and refrigerate until thoroughly chilled. To serve, run a sharp knife around the sides of the flan. Dip the bottom of the dish briefly in some hot water. Place a cold serving plate over the top and quickly turn it over, knocking it on the table if necessary. Pour the rest of the caramel over the top of the flan.

Written by michelle picker

January 26, 2012 at 10:00 am

flourless orange and almond cake

leave a comment »

Claudia Roden’s orange and almond cake is popular for good reason. Served simply with fresh cream or sour cream it makes a deliciously moist after dinner dessert.

First boil 3 oranges until soft. This can be done ahead of time and a pressure cooker greatly reduces the cooking time. When cooled, cut the oranges open and remove any pips as well as the central pith. Preheat the oven to 180C (350F) and prepare a cake tin by greasing and lining with baking paper. In a food processor combine the oranges with 250g (8.8oz) of almond meal, ¾ of a cup of sugar, 1 teaspoon of baking soda and 5 large eggs and process until smooth. Pour the mixture into the cake tin and bake for up to an hour until the cake tests clean.

Written by michelle picker

October 28, 2011 at 10:00 am