Frozen Blood Orange Pudding
Here is a super special dessert for Valentine's Day or anniversaries. It takes a little planning but isn't too hard.
3 people made this
1 organic lemon, zested
2 eggs, separated
50g caster sugar
1 tablespoon arrowroot
2 blood oranges or similar, juiced
1 grapefruit, juiced
30g butter, diced
200ml thickened cream
1 pinch salt, to taste
4 blood oranges or any other oranges
2 tablespoons golden syrup
2 tablespoons Grand Marnier
2g agar-agar powder
Caramelised Orange Slices
1 cup (250ml) water
- Citrus Puddings: In a bowl, mix the egg yolks with sugar.
- Mix in a cup the arrowroot with 2 tablespoons of blood orange juice.
- Measure 325ml of the collected orange and grapefruit juice then pour it into a small saucepan with the lemon zest. Cook over low heat then gently pour over the egg yolks; whisk.
- Pour this mixture back into the saucepan then add the arrowroot and heat over low heat stirring constantly until thick.
- Remove from heat and add the diced butter. Mix well then cool and refrigerate.
- Add a pinch of salt and sugar to the egg whites in a mixer bowl. Whisk the egg whites until stiff with a mixer.
- Whisk the thickened cream until stiff.
- Gently add the egg whites to the mixture then add the whipped cream. The cream should be cold when you add the egg whites. Do not whisk the egg whites in advance.
- Pour into silicone moulds (or other kind of moulds) and put in the freezer.
- Orange Jelly: Juice the 2 blood oranges, pour several tablespoons of the juice into a cup and combine with the agar-agar powder.
- Pour the orange juice into a small saucepan and add the golden syrup and Grand Marnier. Bring to the boil then add the dissolved agar-agar. Reduce heat to low and stir for about 2 minutes. Cool.
- Spread the jelly on top of citrus puddings and put them back in the freezer.
- Caramelised Orange Slices: Cut 1 orange into 2mm slices. Add sugar and water to a saucepan and cook over medium heat until you get a syrup.
- Pour the hot syrup over the orange slices and set aside for 24 hours at room temperature.
- Drain and arrange them on a baking paper then let them dry for 2 1/2 to 3 hours at 70 degrees C in an oven.
- To Serve: Turn out the citrus puddings onto a plate and top with the caramelised orange slices.
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