Liqueur-Infused Oranges with Ice Cream and Custard Sauce
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 8
At Mas Rabell, the private restaurant where the Torres family entertains, chef Sergi Millet cooks homey food with a regional accent, such as this sweet, refreshing dessert made with orange ice cream, homemade orange custard, oranges and orange liqueur. Orange slices sprinkled with sugar, a Catalan favorite, were Millet's inspiration for this recipe.
- 3 large egg yolks
- 2 large eggs
- 1 1/2 cups fresh orange juice
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 8 large navel oranges
- 2 tablespoons plus 2 teaspoons orange liqueur, such as Gran Torres
- 1 pint orange ice cream, sherbert or sorbet
- In a small, heavy saucepan, whisk the egg yolks with the eggs, orange juice, sugar and cornstarch. Cook over moderate heat, whisking constantly, until the mixture thickens and reaches 180° on a candy thermometer, about 5 minutes. Strain the custard through a fine sieve set over a bowl. Let cool to room temperature, stirring a few times. Press a sheet of plastic wrap directly on the custard and refrigerate until very cold, about 1 hour.
- Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Cut in between the membranes to release the sections. Cut the orange sections into 1/2-inch dice.
- Spoon the oranges into glasses or bowls and top each serving with 1 teaspoon of the orange liqueur, 1/4 cup of the orange custard and a scoop of the ice cream. Serve.
An orange liqueur or brandy, such as one from the Penedès region of Spain.
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