BLOOD ORANGE-CURD SUNDAES WITH OLIVE OIL AND SEA SALT RECIPE
Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.
Provided by Claire Saffitz
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk eggs, sugar, and vanilla in a medium bowl until pale and thick, about 4 minutes. Bring blood orange zest and juice, lemon juice, and salt to a simmer in a small saucepan over medium heat. Whisking constantly, gradually add half of juice mixture to egg mixture, then whisk egg mixture into remaining juice mixture in saucepan. Reduce heat to medium-low and cook, stirring with a wooden spoon, until bubbles subside and mixture is thick enough to coat spoon, about 3 minutes.
- Off heat, whisk in butter a few pieces at a time, incorporating completely before adding more. Transfer curd to a medium bowl and press plastic wrap directly onto surface. Chill until cold, at least 3 hours.
- To serve, spoon ice cream into bowls and top with curd and whipped cream. Drizzle with oil and sprinkle with salt.
- Do ahead: Curd can be made 5 days ahead. Keep chilled.
BLOOD-ORANGE CURD
This citrus curd is a component of the pastry chef Claudia Fleming's meringue-topped blood-orange curd cake, but you could make it on its own for a festive spread for layer or pound cakes or scones. The curd will keep, refrigerated, for a few days.
Provided by Melissa Clark
Categories jams, jellies and preserves
Time 20m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Bring a pot of water to a simmer. In a large stainless-steel mixing bowl, whisk together eggs, yolks and sugar. Whisk in orange and lemon juice and orange zest. Place bowl over simmering water, and cook curd, stirring, until it has the consistency of homemade mayonnaise. Remove from heat.
- Whisk in butter. Strain curd through a fine mesh sieve. Chill at least 2 hours before using. Curd can be made up to 3 days in advance.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 31 milligrams, Sugar 11 grams, TransFat 0 grams
CARAMELIZED BLOOD ORANGE AND ALMOND SUNDAES
Provided by Amelia Saltsman
Categories Dessert Kid-Friendly Quick & Easy Frozen Dessert Orange Almond Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Squeeze juice from 1 orange (about 1/4 cup) into small bowl. Cut ends off remaining 2 oranges to expose flesh. Cut oranges lengthwise into quarters; pull out and discard white center pith. Cut orange quarters crosswise into 1/8-inch-thick slices. Place orange slices along with any collected juices in another bowl.
- Sprinkle sugar evenly over bottom of heavy 10-inch-diameter skillet; scatter butter pieces over and drizzle with 2 tablespoons orange juice. Stir over medium heat until mixture begins to melt and bubble, then swirl pan to blend. Cook until sugar mixture is dark amber, occasionally scraping down sides of skillet with heatproof spatula, about 6 minutes. Stir in 2 tablespoons orange juice and cook until smooth and thickened, about 2 minutes. Add orange slices with juices to skillet and stir until coated, about 1 minute. Cool. DO AHEAD: Caramelized orange sauce can be made up to 3 hours ahead. Let stand at room temperature.
- Scoop ice cream into bowls and spoon caramelized orange sauce over. Top sundaes with toasted almonds and sprinkle with fleur de sel, if desired.
- * A type of sea salt; available at some supermarkets and at specialty foods stores.
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