Serves 4
| 4 Large oranges |
| • 4 large oranges; 4 eggs, separated; 4 tablespoons castor sugar; 1 tablespoon Cointreau; icing sugar. Serves 4. Slice off the tops of the oranges and scoop out the flesh to make a hollowed out shell Finely peel rind from tops of oranges and cut into thin strips. Drop into boiling water and blanch 5 ramekins. Drain and reserve. Squeeze juice from orange flesh into a small saucepan and reduce over a high heat to about 1 tablespoon. Beat egg yolks and sugar until thick and creamy and add orange rind, juice and liqueur. Beat egg whites until stiff and fold into the yolk mixture. Spoon into the orange shells and bake in a 230 deg C oven for 10 minutes. Sprinkle with icing sugar and return to oven for a further minute. | |
| Comment | |
|---|---|
| Entered | 2019-02-03 |
| Updated | 2020-12-22 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19