in Dessert Recipes

Baked orange cream à la Kalli

updated

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Ingredients for 4 servings:

  • 4 orange(s), fruity and firm
  • 2 tsp Grand Marnier
  • 1 pt. flavoring (orange baking)
  • 2 egg yolks
  • 50 g sugar
  • 200 g quark, low-fat
  • 4 tbsp water
  • sugar, brown

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the oranges, removing all the white pith, and cut out the segments between the dividing walls with a very sharp knife. Arrange the clean, fine orange segments evenly in shallow soufflé dishes (one for each serving) and drizzle with a little Grand Marnier. For the cream: Whisk the water, egg yolks, and sugar until frothy. Stir in the quark and orange zest. Divide the mixture evenly among the dishes, sprinkle with a little brown sugar, and briefly caramelize in the oven. Refrigerate and serve cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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