Total cooking time: 5 minutes
Serves : 6
To prepare a perfect chilled orange creams we need :
½ cup (125 ml/4 fl oz) juice of bloodoranges
3 teaspoons gelatine
4 egg yolks
½ cup [125 g/4 oz] caster sugar
1 ¼ cups (315 ml/10 fl oz) milk
1 teaspoon finely grated rind of blood
1 cup [250 ml/8 fl oz] cream
1- Chill a large bowl in the freezer. Lightly
grease six 125 ml [A fl oz] ramekins or
dariole moulds with flavour less oil. Pour
the orange juice into a small heatproof
bowl, sprinkle the gelatine in an even
layer over the surface and leave until
spongy. Bring a large pan filled with about .
4 cm [1 ½ inches] water to the boil, remove
from the heat, carefully lower the gelatine
bowl into the water [it should come ,
halfway up the side of the bowl), then stir
until dissolved. Cool slightly.
2- Whisk the egg yolks and sugar in a
Small bowl until thick. Heat mo milk and
grated orange rind in a pan and gradually
pour onto the egg mixture while whisking.
Return to the pan and stir until the
custard coats the back of the spoon. Do
not allow to boil. Add the gelatine mixture
3- Pour the mixture immediately through a
strainer into the chilled bowl. Cool,
stirring occasionally, until beginning to
4-Whip the cream into soft peaks and fold .
gently into the custard. Spoon into the
greased ramekins and chill to set. Can be
served with wedges of blood orange or
thin strips of rind.