DinnerBooks
Blodapelset brûlée

Blodapelset brûlée

Cooking Time1 h 30 m
Ingredients7
DifficultyMedium
0
0
wwentorme95
The silky posset with blood orange becomes extra fine when a thin layer of pipe sugar gets caramelized with burners on top. The healthy British dessert fits just as well in small portion shapes as in a cropped orange, providing a little more playful serving. A simple dessert that feels well thought out without being thorough.

Ingredients

6 servings
  • Step: 1
    7 pc small blood oranges
  • Step: 2
    1/2 pc lemon (1 msk juice, for 6 port)
  • Step: 3
    3 dl folded in
  • Step: 4
    1 dl strokes
  • Step: 5
    1/2 tsk dried fennel seeds
  • Step: 6
    1/2 tsk red caramel color (can be excluded)
  • Step: 7
    3 msk strokes

Instructions

  • Step: 1
    Wash and fine-rive the shell on 1 orange (for 6 ports). Cut off the top of the rest of the oranges and creep out of the fruit meat (see tips).
  • Step: 2
    Press and silent fruit meat, measure to 3/4 dl of juice (for 6 ports). Press the lemon juice and mix into the orange juice.
  • Step: 3
    Cook up cream, sugar and carved fennel seeds and sevend about 2 minutes. Remove from the heat and pipe in the citrus juice and orange shell. Let the batter cool something. Add any caramel color if you wish to enhance the color.
  • Step: 4
    Set the cropped oranges in, for example, a muffin sheet, so that they stand firmly and fill them all the way up with the batter. Set in cold about 6 hours, until the batter is stuck.
  • Step: 5
    When serving: Slow sugar over each orange and burn off quickly with a gas burner (the cream melts fast of the heat). Set back in the fridge about 10 minutes.

Näring

Calories344kcal
Carbohydrates37g
Fat20g
Protein2g
Serving Size6serving

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