Chocolate orange pots
• 200 ml medium-bodied, fruity red wine
• juice and zest of 1 orange
• 150 g caster sugar
• 500 g dark chocolate, broken into pieces
• 8 egg yolks
• 275 ml milk
• 225 ml double cream
• 15 g butter
For the orange caramel mascarpone:
• 100 ml water
• 150 g caster sugar
• 1orange, peeled and cut into segments
• splash of double cream
• 200 g marscapone
1. First make the chocolate, orange and red wine pots. In a pan, bring the wine, orange juice and zest and 100g of the caster sugar to the boil.
2. Simmer until reduced by two-thirds and set aside to cool.
3. Melt the chocolate in a bowl suspended above a pan of simmering water.
4. Once the chocolate has melted, whisk in the wine syrup, allow to cool slightly then fold in the egg yolks, one at a time.
5. In a non-stick saucepan, heat together the milk, cream and remaining caster sugar to scalding point.
6. Whisk the hot milk mixture into the chocolate mixture, then whisk in the butter.
7. Pour the chocolate mixture into eight ramekins and chill until set.
8. To make the orange caramel mascarpone, place the water and sugar in a pan.
9. Heat until the sugar dissolves, then bring to the boil and boil hard for 15 minutes until the syrup caramelises and turns golden.
10. Take off the heat, cool a little, then add in the orange segments.
11. Allow to cool, then fold into the cream and mascarpone.
12. Serve each chocolate, orange and red wine pot with a quenelle of orange caramel mascarpone on top.
1 orange serves 2
1 tbsp Drambuie
½ tsp brown sugar
Mint to finish
1. Half orange through the middle & segment the flesh(like the old Grapefruit dish)
2. Scatter ½ the Drambuie onto each orange half
3. Put grill on at high
4. Sprinkle with sugar and grill til bubbling hot finish with a sprig of mint
• 3 oranges
• 1 lemon
• 1 lb (450 g) caster sugar
• 6 eggs
• 4 ozs (112 g) butter
HOW TO MAKE IT...
• Wash the oranges and lemon and remove very thin strips of rind from one orange and the lemon.
• Cut the fruit in half and squeeze out the juice, removing any pips.
• Put the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved.
• Continue cooking until the mixture thickens.
• Remove the rind.
• Turn into hot clean jars and seal at once.
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