Four-orange Custard Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 package: Unflavored gelatin,
1/4 cup: Milk,
4 lbs: Oranges,
1 package: Neufchatel cheese, 8 oz. (light cream cheese), at room temperature, cut up
3/4 cup: Powdered sugar,
1/4 cup: Orange-flavor liqueur, opt.
CHOCOLATE SAUCE
4 T: Semisweet choc. baking chips,
2 tsp: Nonfat milk,
Directions:
Sprinkle gelatin over milk; let soften about 5 minutes.
Ream about 3 oranges to make 1 1/3 cups juice. If needed, strain to remove
excess pulp. In a 1 - to 1 1/2-quart pan, bring juice to a boil. Add
gelatin mixture; stir over low heat until gelatin dissolves. In blender or
food processor, whirl juice mixture, cheese, and sugar until smooth.
Pour mixture into an 8-inch-square cake pan. Cover pan without touching
custard and chill until firm, at least 4 hours, or up to 4 days.
To unmold, quickly dip pan in hot water to within 1/2 inch of pan rim. Set
plate over pan; holding them together, invert custard onto plate. (If done
ahead, chill custard up until next day.)
Up to 4 hours before serving, finely shred enough peel from oranges to
make 1 tablespoon. Cut remaining peel and membrane off oranges. Thinly
slice fruit crosswise to make about 24 slices; remove seeds. Cover and
chill slices and peel separately until serving.
To serve custard, arrange about 3 orange slices on each of 8 dessert
plates. Pour liqueur over slices to taste. Cut custard into 4-inch
triangles; place on plates. Drizzle with chocolate sauce and garnish with
shredded orange peel.
Chocolate sauce:
Seal 4 tablespoons semisweet chocolate baking chips and 2 teaspoons nonfat
milk in a small (not pleated) zip-lock plastic bag. Set in top of double
boiler over simmering water; heat until chocolate softens. Through
plastic, blend chocolate and milk with fingers until smooth. To use, trim
a corner from bag to make an 1/8-inch hole. Pipe chocolate from bag.
Per serving: 230 cal.; 5 g protein; 1 0 g fat (6 g sat.); 33 g carbo.; 120
mg sodium; 23 mg chol.
From Sunset, December 1991
Source from luhu.jp
Ream about 3 oranges to make 1 1/3 cups juice. If needed, strain to remove
excess pulp. In a 1 - to 1 1/2-quart pan, bring juice to a boil. Add
gelatin mixture; stir over low heat until gelatin dissolves. In blender or
food processor, whirl juice mixture, cheese, and sugar until smooth.
Pour mixture into an 8-inch-square cake pan. Cover pan without touching
custard and chill until firm, at least 4 hours, or up to 4 days.
To unmold, quickly dip pan in hot water to within 1/2 inch of pan rim. Set
plate over pan; holding them together, invert custard onto plate. (If done
ahead, chill custard up until next day.)
Up to 4 hours before serving, finely shred enough peel from oranges to
make 1 tablespoon. Cut remaining peel and membrane off oranges. Thinly
slice fruit crosswise to make about 24 slices; remove seeds. Cover and
chill slices and peel separately until serving.
To serve custard, arrange about 3 orange slices on each of 8 dessert
plates. Pour liqueur over slices to taste. Cut custard into 4-inch
triangles; place on plates. Drizzle with chocolate sauce and garnish with
shredded orange peel.
Chocolate sauce:
Seal 4 tablespoons semisweet chocolate baking chips and 2 teaspoons nonfat
milk in a small (not pleated) zip-lock plastic bag. Set in top of double
boiler over simmering water; heat until chocolate softens. Through
plastic, blend chocolate and milk with fingers until smooth. To use, trim
a corner from bag to make an 1/8-inch hole. Pipe chocolate from bag.
Per serving: 230 cal.; 5 g protein; 1 0 g fat (6 g sat.); 33 g carbo.; 120
mg sodium; 23 mg chol.
From Sunset, December 1991
Source from luhu.jp