FRESH ORANGE TRIFLE WITH LADYFINGERS, RASPBERRIES AND BOOZY CREAM
Provided by Kardea Brown
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the orange curd: Whisk together the granulated sugar, eggs, orange zest and juice, lemon juice and salt in a medium saucepan. Place over medium-low heat and cook, whisking constantly, until the mixture thickens to the consistency of a pudding, 7 to 8 minutes. Remove from the heat and stir in the butter a couple of cubes at a time. Set aside to cool.
- For the trifle: Beat the heavy cream to stiff peaks in a large bowl with an electric mixer. In another bowl, stir together the mascarpone, confectioners' sugar and liqueur. Gently fold the mascarpone mixture into the whipped cream.
- Dollop a quarter of the cream mixture on the bottom of a 3-quart trifle dish. Cover with a layer of ladyfingers, breaking them up if necessary to cover the bottom of the dish entirely. Spread a third of the curd over the cookies. Cover with about 1/2 cup of the raspberries, spreading them evenly. Dollop and spread one-quarter of the cream mixture on top of the raspberries. Repeat the layers of cookies, curd, raspberries and cream mixture 2 more times, ending with the cream mixture (the layers will depend on the size and shape of your dish; you might have more or less layers). Chill the trifle for at least 1 hour and up to overnight.
- When ready to serve, decorate the top of the trifle with the orange slices and remaining raspberries.
ORANGE CURD TARTS
Make and share this Orange Curd Tarts recipe from Food.com.
Provided by hectorthebat
Categories Tarts
Time 40m
Yield 12 tarts
Number Of Ingredients 8
Steps:
- Preheat the oven to gas 6, 200C, fan 180°C Unroll the pastry and use a 10cm fluted pastry cutter to cut 12 circles and use to line a 12-hole bun tin, pressing each firmly up the sides of each. Freeze for 20 minutes, or until really cold.
- Put a small piece of scrunched baking paper into each pastry circle and fill with baking beans. Bake in the oven for 10-12 minutes until the edges are golden, then remove the paper and beans and bake for 2-3 minutes. Cool in the tin for 5 minutes, then transfer to a rack to cool completely.
- To make the curd, put the orange juice and zest into a small pan with 150ml cold water and the sugar. Mix the cornflour with 3tbsp water. Gently heat the juice and zest until warm, then remove from the heat and pour in the cornflour mixture, stirring immediately. Return to the heat and stir continually until mixed in completely. Remove from the heat and transfer to a heatproof bowl, cover with clingfilm to prevent a skin from forming and set aside to cool completely.
- Once the curd is cool, spoon into the cold pastry cases and decorate each with a small orange segment, 2 small mint leaves, 3 blueberries and some orange zest. Dust with a sprinkling of icing sugar.
Nutrition Facts : Calories 195, Fat 9.7, SaturatedFat 2.4, Sodium 150.8, Carbohydrate 25.4, Fiber 2.2, Sugar 10.2, Protein 2.3
ORANGE CURD
Steps:
- Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
- Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
- Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.
ORANGE TANGERINE PUDDING
Categories Dessert Quick & Easy Orange Tangerine Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk together cornstarch, 1/2 cup sugar, and a pinch of salt in a 11/2-quart heavy saucepan, then whisk in juice until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, until thickened, 2 to 3 minutes. Remove from heat and whisk in butter and zest, then transfer pudding to a metal bowl. Set bowl into a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Spoon into glasses on a baking sheet and chill, covered, 10 minutes.
- Beat cream with remaining 2 teaspoons sugar until it holds soft peaks. Serve puddings topped with cream.
ORANGE CURD LAYER PUDDING
I found this in a excellent Cook Book. I have made it many times and have made changes. You will really like this recipe
Provided by bill mayes
Categories Dessert
Time 1h30m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- put juicesin saucepan.
- Add the booze.
- butter souffle glass dish.
- preheat oven to 350 degrees.
- Beat butter with sugar and maybe a little orange or lemon zest.
- Beat egg yokes 1 at a time.
- Sift flour and baking powder over wet mixture.
- Beat.
- Slowly add milk and OJ.
- beat 1/3 egg whites in to mixture and in another bowl beat till stiff
- Fold in stiff egg whites with a metal spoon.
- in a glass cooking dish pour in boiling water add dish with mixture into boiling water.
- cook at 350 for 1 to 1/2 hours.
- It will be golden when finished.
- let stand for 10 to 15 minutes.
- When serving make sure each serving you get the goodie at the bottom.
Nutrition Facts : Calories 274.5, Fat 12, SaturatedFat 6.5, Cholesterol 148.2, Sodium 185.9, Carbohydrate 36.4, Fiber 0.3, Sugar 28.6, Protein 6.2
ORANGE CURD
A luscious orange curd, to be used for other desserts, fillings, or simply to eat by the spoonful!
Provided by lexincats
Time 25m
Yield Makes 1 small jam jar
Number Of Ingredients 4
Steps:
- In a saucepan, add in the egg yolks and the caster sugar, then whisk till smooth and combined.
- Zest and juice the orange, and add it to pot. Whisk till everything is combined.
- Turn on the gas to a medium heat, and cook slowly whilst stirring with a wooden spoon until the curd is thick enough to coat the back of a wooden spoon.
- Remove the pan from the heat and whisk in your cold butter, one cube at a time, until you end up with a thick and smooth curd!
- Leave to cool in the pot, then store in a sterilised glass jar up to a month.
MARY BERRY'S ORANGE LAYER CAKE
The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze
Provided by Mary Berry
Categories Afternoon tea, Dessert
Time 35m
Yield Cuts into 8 slices
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
- Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
- To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
- Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.
Nutrition Facts : Calories 745 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 67 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
ORANGE CURD
Use this orange curd to make Meringue Eggs.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
- Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.
SCHOOL DAYS CITRUS PUDDING
Use lemon, lime or grapefruit in this squidgy baked dessert - a simple and nostalgic family pud
Provided by James Martin
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed - it may look a little curdled. Scrape into a bowl. Boil the kettle.
- In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.
Nutrition Facts : Calories 432 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 53 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
ORANGE CITRUS CAKE FILLING
This is a good filling to use between layer cakes, and is prepared using basically the same method as a lemon pie filling. There should be enough mixture to fill two layers. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time P3DT3h
Yield 4 cups (approx)
Number Of Ingredients 9
Steps:
- In a Pyrex or heatproof bowl whisk the eggs very well.
- Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
- Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
- Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
- Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
- Remove pan from heat and add in butter, mixing until melted.
- Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.
ORANGE PUDDING CAKE
Provided by Gina Marie Miraglia Eriquez
Categories Cake Milk/Cream Mixer Dessert Bake Quick & Easy Orange Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart gratin or other shallow baking dish.
- Finely grate 2 teaspoons zest from 1 orange, then squeeze 1/2 cup juice from oranges.
- Whisk together sugar, flour, and salt in a large bowl.
- Whisk together yolks, milk, butter, zest, orange juice, and lemon juice in a small bowl and add to flour mixture, whisking until just combined.
- Beat egg whites in another large bowl with an electric mixer until they hold soft peaks. Stir about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
- Pour into baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes. Transfer to a rack. Serve warm or at room temperature.
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