ORANGE BLOSSOM TRIFLE
This is a variation on a pie recipe that evolved from trial and error. This tastes like an Orange Smoothie over angel food cake!
Provided by CHEFBETHPHX
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 5h25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
- Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
- To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 32.4 g, Cholesterol 83.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 265.5 mg, Sugar 15.1 g
BITTERSWEET COCOA SOUFFLé WITH ORANGE BLOSSOM CREAM
Provided by Alice Medrich
Categories Mixer Chocolate Egg Dessert Bake Valentine's Day Orange Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Butter eight 2/3-to 3/4-cup ramekins or custard cups; dust with sugar, completely coating to top edge. Whisk 1/2 cup sugar, flour, and 1/8 teaspoon (scant) salt in small saucepan. Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2 to 3 tablespoons), then gradually whisk in remaining milk from cup. Stir over medium- low heat until bubbles begin to form around edges of pan. Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer. Transfer mixture to large bowl. Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms. Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form. Add 1⁄4 of whites to chocolate mixture; fold to blend. Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.
- Divide batter among prepared ramekins; place on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Position rack in bottom third of oven and preheat to 375°F. Bake soufflés until puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes (15 minutes for chilled soufflés). Using spoon, form small indentation in top of each soufflé; spoon dollop of Orange Blossom Cream into indentations. Serve immediately.
ORANGE BLOSSOM ICE CREAM RECIPE - (5/5)
Provided by MJH
Number Of Ingredients 7
Steps:
- Prepare a 1.5 quart ice cream maker according to the manufacturer's instructions. In a large bowl, whisk together the egg yolks and sugar; set aside. Add the heavy cream, milk, and a pinch of salt to a medium saucepan. Set the saucepan over medium heat. Once simmering, remove from heat, and in a steady stream, whisk in about 1/4 cup of the hot liquid into the yolk mixture. Keep gradually whisking in the hot liquid until all of it has been added. Pour everything back into the saucepan and set over medium low heat. While stirring occasionally, cook the custard until it becomes thick enough to coat the back of the spoon, or until it reaches 170 °F. Pour the custard through a fine mesh sieve and into another large bowl. Mix in the orange blossom water and vanilla extract and gently set the bowl in an ice bath until cool. Cover the bowl with plastic wrap and place in the refrigerator until the mixture becomes cold. Once the custard base has properly chilled, pour the custard into the ice cream machine and churn according to manufacturer's instructions. Once the ice cream has thickened properly, enjoy right away, or pour the ice cream into an airtight container and place in the freezer until firm, about 4-5 hours.
ORANGE BLOSSOM CREAM
Provided by Alice Medrich
Categories Sauce Milk/Cream Mixer Dessert Quick & Easy Low Cal Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Using electric mixer, beat all ingredients in medium bowl until peaks form. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before serving.
ORANGE BLOSSOM HONEY ICE CREAM
Make and share this Orange Blossom Honey Ice Cream recipe from Food.com.
Provided by Jonathan L.
Categories Dessert
Time 4h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- heat milk half and half and heavy cream to simmer reduce heat.
- add honey blend well till thick.
- place mixture in ice cream machine.
- serve when semi hard.
Nutrition Facts : Calories 1601.8, Fat 120.4, SaturatedFat 74.9, Cholesterol 432.7, Sodium 254.6, Carbohydrate 128, Fiber 0.6, Sugar 105.1, Protein 16.4
CHOCOLATE POT DE CRèME WITH ORANGE BLOSSOM CREAM
Make and share this Chocolate Pot De Crème With Orange Blossom Cream recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pot de crème: Preheat oven to 325 F.
- Combine cream with 2 tbsp of sugar in a saucepot.
- Bring to a simmer, while whisking continually.
- Add chocolate and stir until melted and smooth.
- Remove from heat and cover the saucepan.
- Allow to stand for 30 minutes.
- In a large bowl, whisk egg yolks with remaining sugar, vanilla bean pulp and salt.
- Whisk in chocolate mixture and strain.
- Place 6 pot de crème cups in a large roasting pan.
- Divide mixture evenly between cups.
- Pour enough hot water in the pan to come halfway up the sides of cups or ramekins.
- Cover pan with foil and place in oven for about 20 minutes or until the custard has set around the edges.
- Remove from oven and remove dishes from pan.
- Allow to cool.
- Cover and place in refrigerator for at least 3 hours or overnight.
- Orange Blossom Cream: Chill a stainless steel bowl in refrigerator until very cold.
- Pour in heavy cream and whip to soft peaks.
- Add orange zest and continue to whisk until cream reaches stiff peaks.
- Refrigerate until ready to use.
- Dollop a spoonful of cream on top of pot de crème.
Nutrition Facts : Calories 586.4, Fat 57.5, SaturatedFat 34.2, Cholesterol 473.4, Sodium 89.6, Carbohydrate 13.3, Fiber 0.1, Sugar 8.7, Protein 6.5
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