in Dessert Recipes

Fine blood orange cream

updated

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Ingredients for 8 servings:

  • ½ liter of blood orange juice, which corresponds to about 8 blood oranges
  • 1 lemon(s), juice
  • 125 g sugar
  • 35 g cornstarch
  • some orange zest
  • 200 g cream
  • some orange slice(s) for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Squeeze the oranges and lemon. Mix the juice. Melt the sugar in a large, medium-high saucepan until just golden brown. Meanwhile, mix the cornstarch with half of the juice. Add the zest. When the sugar is lightly golden, deglaze it with the remaining juice and dissolve the sugar again. Continue cooking on high until the sugar is dissolved. Then stir in the cornstarch mixture and continue cooking until the liquid becomes clear again. Allow the juice mixture to cool. Meanwhile, beat the cream until stiff peaks form. When the juice mixture is cold, fold in the cream. Serve the dessert garnished with an orange slice.

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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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