Orange Heads with Sage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml cream
- 250 ml orange juice, freshly squeezed, approx. 3 oranges
- 5 tablespoon sugar
- 3 sheets gelatin
- 5 leaves sage
- 100 g powdered suar
- 100 ml water
- 1 lemon (s), add the juice
Print Recipe
Pin Recipe Instructions
- Mix the cream, orange juice and sugar in a saucepan until smooth, bring the liquid to the boil while stirring. Add the sage leaves.
- Soak the gelatine in cold water.
- Let the liquid simmer for about 2 minutes, stirring constantly (reduce heat). Squeeze out the gelatine well and dissolve it in the hot liquid.
- Rinse the molds (125 ml content) with cold water. Pour in the orange juice and cream mixture - remove the sage leaves beforehand!
- Let it cool down at room temperature. Attention: the mass settles easily. Therefore stir again and again evenly with a fork until the mixture stagnates and has become so sluggish that it no longer separates. Then put in the refrigerator.
- Melt the powdered sugar in a pan. Mix the lemon juice with the water. As soon as the sugar has melted and caramelized until light brown, stir with a whisk. Reduce heat. Deglaze with the water while stirring. Keep stirring - be careful, it can splash. Reduce the syrup a little over medium heat, then let it cool down.
- Presentation:
- Loosen the edge of the molds with the knife. Turn out onto a plate and pour the caramel over it. Garnish with sage leaves.
- The dessert can be prepared up to 2 days in advance.
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