John Myers
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Dessert: Caramelized Blood Oranges with Vanilla Yogurt
The perfect dessert: caramelized blood oranges with vanilla yogurt recipe with a picture and simple step-by-step instructions.
The vanilla yogurt
- 500 g Yogurt
- 2 piece Vanilla pods
- 2 tablespoon Vanilla sugar
The caramel oranges
- 1 kg Blood oranges
- 150 g Sugar
- 3 leaf Gelatin white
- Amarettini almond biscuits
The vanilla yogurt
- Cut the vanilla pods lengthways with a sharp knife and scrape out the pulp. Mix yogurt with pulp and vanilla sugar well.
The caramel oranges
- Let the gelatine soak in a little cold water.
- Squeeze half of the oranges so that you get 300 ml of juice (including pulp). Peel the remaining oranges so that the white skin is also removed. Thinly slice these oranges and then cut the slices in half. Set aside four slices for garnish.
- Let the sugar melt over high heat in a saucepan with a fairly large area. DO NOT stir. Deglaze the caramel with the orange juice and dissolve while simmering gently.
- Stir the swollen gelatine into the hot caramel juice and then add the orange slices and mix well.
The finish
- Divide the caramel oranges between four dessert glasses or bowls and let them set in the refrigerator. Just before serving, spread the vanilla yoghurt over the oranges and garnish with some amarettini and the orange slices.
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