Smokey's Rum Oranges with Espresso Foam

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	5 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Peel two oranges and cut into thin slices. Rub the peel off the third orange or peel off the zest. Squeeze out the juice.
Briefly bring the orange juice, half of the zest or the zest, the sugar and the rum to the boil in a pan. Remove the pan from the heat and place the orange slices in the stock, cover and let cool.
Reserve 3 - 4 tablespoons of the cream, beat the rest until almost stiff. Dissolve the coffee powder and vanilla sugar in the retained cream. Mix the coffee solution with the cream and beat until done.
Arrange the orange slices in a circle on two plates and place the espresso foam in the middle. Scatter the remaining zest or debris over the top.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.