BLOOD ORANGE TRIFLES
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut off the ends of the blood oranges. Slice off the peel and white pith with a paring knife. Cut between the membranes toward the center to release the segments. Squeeze the membranes over a bowl to extract the juice; strain out the seeds.
- Combine all but 1 tablespoon of the blood orange juice, 1/3 cup sugar, 1 tablespoon liqueur and 1/4 cup water in small saucepan. Bring to a boil and cook until syrupy, 2 to 3 minutes. Let cool.
- Bring 2 inches water to a simmer in a saucepan over medium-low heat. Whisk the egg yolks, lemon juice, the reserved 1 tablespoon blood orange juice and the remaining 1/3 cup sugar and 2 tablespoons liqueur in a heatproof bowl that fits in the pan without touching the water. Whisk constantly, scraping the bowl, until the custard is thick, 10 to 12 minutes (remove from the heat if it starts to curdle). Remove the bowl from the pan and whisk until cooled. Beat the cream in a separate bowl with a mixer until stiff, then fold into the custard.
- To assemble, dip 2 ladyfinger halves in the orange juice syrup; layer in each glass. Top with some custard and oranges. Make 2 more layers of ladyfingers, custard and oranges; cover with plastic wrap and chill 2 hours. Crush the remaining 2 ladyfingers and sprinkle on top along with the pistachios.
SYRUPY BLOOD ORANGES
A sweet-tart blood-orange compote perfectly complements the spices in the Gingerbread Icebox Cake.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes enough for 1 gingerbread icebox cake
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Add orange slices, and cook until semi-translucent, about 5 minutes. Using a slotted spoon, transfer to a baking sheet.
- Cut a round of parchment paper to fit in a large, shallow saucepan. Bring sugar and water to a boil, stirring until sugar has dissolved. Carefully add orange slices, and place parchment directly on surface. Reduce heat, and simmer gently until oranges have softened and liquid is syrupy, about 30 minutes. Remove from heat, and let oranges cool in syrup. Halve or quarter some of the orange slices if desired.
BLOOD ORANGE SYRUP
Use Brad Thomas Parsons's tangy syrup in the Red Carpet Reviver recipe from his "Bitters" book.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring occasionally to dissolve sugar. As soon as mixture begins to boil, immediately remove from heat; let cool completely. Strain syrup into an airtight container.
BLOOD ORANGE SYRUP
Provided by Paul Connors
Categories Sauce Citrus Dessert Orange Winter Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to 1 1/2 cups, about 20 minutes. Refrigerate until cold. Cover and keep refrigerated up to 2 days.
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