Blood Oranges With Grand Marnier Sabayon Recipes

Steps:

• Finely zest 1 orange& place in large bowl.
• Remove the skin from all the oranges, cut them into segments (keeping the juice- you should have about 1/4 cup).
• Divide the segments between 2 serving dishes& chill.
• Add the reserved juice into the zest.
• Add yolks& sugar and whisk together.
• Bring a large pot of water to a simmer.
• Place the bowl with the egg yolks on top& using an electric mixer, whisk until the mixture thickens& doubles in volume (about 5- 7 minutes).
• Remove the orange segments from the fridge; pour hot sauce over top& serve immediately.

Steps:

• To make the frozen sabayon, in a large heatproof bowl, whisk together the egg yolks, wine, and the 1/2 cup (100 g) sugar. Set the bowl over a saucepan of simmering water and whisk vigorously and constantly. The mixture will first become frothy, then as you continue to whisk, it will turn thick and creamy. When the mixture holds its shape when you lift the whisk, remove the bowl from the heat. Set the bowl over a larger bowl of ice water and whisk gently for 1 minute. Leave the bowl over the ice water bath.
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium speed until it holds soft peaks. Fold the whipped cream into the sabayon along with the lemon juice. Transfer the mixture to a shallow container, cover, and freeze until firm, at least 8 hours, preferably overnight.
• To make the soup, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice with the 1/4 cup (50 g) sugar, stirring until the sugar completely dissolves. Pour into a bowl and add the remaining orange juice and the rum or orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
• To serve, divide the blood orange segments among 8 shallow chilled serving bowls and ladle the chilled soup over the orange segments. Chop the mint leaves, scatter them over the bowls, and place a scoop of the frozen sabayon in the center of each.
• Sliced fresh pineapple, sliced kumquats, or any flavorful berries are nice additions to the soup.
• Be sure to chill the soup bowls well in advance of serving.

Steps:

• Finely grate enough zest from 1 orange to measure 1/2 teaspoon. With a sharp knife cut peel from oranges, including all white pith, and cut sections free from membranes. Squeeze enough juice from membranes to measure 2 tablespoons. Divide sections among 4 stemmed glasses.
• Have ready an instant-read thermometer in a measuring cup of hot water. In a metal bowl whisk together zest, yolks, orange and lemon juices, sugar, and liqueur until combined well. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until tripled in volume and thermometer registers 140°F., 3 to 5 minutes. Cook sabayon, whisking, 3 minutes more, or until thickened enough so that strokes leave a clear path.
• Spoon sabayon over orange sections and garnish with pistachios.

Steps:

• Preheat the oven to 225°F. Cut the oranges into segments. Toss with 3 tablespoons liqueur; refrigerate until ready to use.
• Make the meringue: Put the egg whites, 1 cup sugar, and a pinch of salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk constantly until the sugar is melted and the mixture is hot.
• Using the whisk attachment, beat the egg white mixture on medium speed until soft peaks form. Raise speed to high; beat until cool, and stiff, glossy peaks form. Beat in the vinegar and vanilla.
• Using a rubber spatula, mound the meringue into 12 3-inch-wide rounds on parchment-paper-lined baking sheets. Swirl the edges and make a well in the center of each meringue. Bake until crisp and just set in the center, 40 to 50 minutes. Let cool on the sheet on a wire rack. When the meringues are cool enough to handle, peel off the parchment. Let cool completely.
• Make the custard: Stir together the yolks, orange juice, remaining 1/4 cup each sugar and liqueur, and 1/8 teaspoon salt in a large heatproof bowl set over a pan of simmering water; whisk until thickened and a spoon leaves a wake, about 4 minutes. Pass the mixture through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
• Beat the cream to soft peaks; fold into the custard. Refrigerate until ready to serve, up to 4 hours (rewhisk before using).
• Just before serving, mound custard in each meringue. Top the custard mounds with orange segments and their juices.

Steps:

• Combine the sugar and water in a saucepan, and bring to a boil. Boil until the sugar melts, and remove from the heat. Allow to cool while you squeeze the oranges.
• Place a 1-quart container in the freezer. Combine the strained orange juice, the syrup, lemon juice and Cointreau or Grand Marnier in a bowl. Transfer to an ice cream maker, and freeze according to the manufacturer's instructions. Once the sorbet reaches the desired consistency, transfer to the chilled container and freeze for at least two hours. Allow to soften for 15 minutes in the refrigerator before serving.
• Using a small paring knife, peel away the skin and white pith from the blood oranges or navels (break tangerines into sections). Cut the sections away from the membranes, holding the oranges above a bowl so that you catch all of the juice, then squeeze the shell of membranes above the bowl to catch any remaining juice. Toss with the Grand Marnier and mint. Place one or two scoops of the sorbet in serving bowls, garnish with the blood oranges and their juice, and serve.

Steps:

• Preheat oven to 225 degrees. Cut oranges into segments. Toss with 3 tablespoons liqueur; refrigerate.
• Make meringue: Put egg whites, 1 cup sugar, and a pinch of salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk constantly until sugar is melted and mixture is hot.
• Fit mixer with whisk attachment; beat egg-white mixture on medium speed until soft peaks form. Raise speed to high; beat until cool, and stiff, glossy peaks form. Beat in vinegar and vanilla.
• Using a rubber spatula, mound meringue into twelve 3-inch-wide rounds on parchment-paper-lined baking sheets. Swirl edges and make a well in center of each meringue. Bake until crisp and just set in center, 40 to 50 minutes. Let cool on sheet on a wire rack. When meringues are cool enough to handle, peel off parchment. Let cool completely.
• Make custard: Stir together yolks, juice, remaining 1/4 cup each sugar and liqueur, and 1/8 teaspoon salt in a large heatproof bowl set over a pan of simmering water; whisk until thickened and a spoon leaves a wake, about 4 minutes. Pass mixture through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
• Beat cream to soft peaks; fold into custard. Refrigerate until ready to serve, up to 4 hours (rewhisk before using).
• Just before serving, mound custard in each meringue. Top custard mounds with orange segments and their juices.