ORANGE CHOCOLATE SAUCE
This silky rich sauce goes well over all kinds of desserts -- cakes, ice cream, puddings & custards as well as cooked fruits! The recipe was found in the 2005 cookbook, Get Saucy.
Provided by Sydney Mike
Categories Sauces
Time 15m
Yield 1 1/3 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-sized, heavy saucepan, combine cream, corn syrup, sugar & zest, & cook over medium-high heat, stirring, until sugar dissolves & liquid is slightly reduced, about 3 minutes.
- Remove from heat & let cool.
- When cooled, remove zest & cook over metium heat just until hot.
- Turn off the heat, then add chocolates & let sit for 5 minutes without stirring, until melted.
- Whisk until smooth, then add butter & whisk again until smooth.
- If using the Grand Marnier, whisk it in, at this time, then serve hot or warm.
- Will keep, tightly covered, in the refrigerator for up to 2 weeks, but it will need to be reheated before serving.
ORANGE CREAM POP SUNDAE
Steps:
- Divide the ice cream among 4 bowls. Top the ice cream with the Orange Magic Chocolate Sauce; wait 30 seconds for the sauce to harden. Garnish each dish with 3 Chocolate-Dipped Clementine Segments and a sprig of mint.
- Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer.
- Combine the coconut oil, corn syrup, zest and food coloring in the bowl. Warm over low heat until the oil is melted. Allow the zest to steep in the oil for a few minutes. Turn off the heat, add the chocolate and let sit until the chocolate begins to melt. Whisk until well combined and smooth. Pour the sauce over your favorite ice cream and it will harden within 15 to 30 seconds.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer.
- Put the chopped chocolate in the bowl and heat, stirring occasionally, until melted. Remove from the heat.
- Carefully dip half of a clementine segment into the melted chocolate, letting the excess chocolate drip off. Place on the prepared baking sheet and sprinkle lightly with the sea salt. Repeat with remaining clementine segments. Let set about 30 minutes.
CREPES SUZETTE WITH VANILLA ICE CREAM AND ORANGE BUTTER SAUCE
Provided by Tyler Florence
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest. While it rests make the orange butter sauce.
- Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold in half and press into a muffin tray to form little cup shapes. Bake in hot oven for 10 to 12 minutes until slightly crispy and brown around the edges, the middle should remain spongy and light.
- Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. It should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrupy-about 10 minutes. When done, set to the side.
- To assemble, place crepe "cup" in the center of plate and place a scoop of vanilla ice cream in the cup. Drizzle with the orange butter sauce
ORANGE FUDGE SAUCE
Ice cream lovers will scream for a jar of this rich, fudgy topping with a touch of orange flavor. It can also be served warm over pound or angel food cake. -Annie Rundle, Muskego, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine chocolate, cream, butter and orange juice concentrate. Cook and stir over medium-low heat until smooth., Stir in orange peel. Serve warm with ice cream or transfer to covered jars and refrigerate.
Nutrition Facts : Calories 198 calories, Fat 18g fat (10g saturated fat), Cholesterol 19mg cholesterol, Sodium 17mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
ANISE-ORANGE ICE CREAM PROFITEROLES WITH CHOCOLATE SAUCE
Anise is used liberally in Mediterranean and Middle Eastern desserts, but it is an underused spice in the American pastry repertoire. I find it adds an exotic touch, at once familiar yet a tad elusive. It seems especially intriguing to people who aren't used to it paired with orange or chocolate, or both, as it is in this twist on classic ice cream puffs.
Yield makes about 1 quart (1 liter) ice cream; 8 to 10 serv ings
Number Of Ingredients 9
Steps:
- To make the ice cream, crush the aniseed in a mortar and pestle or seal them inside a sturdy plastic bag and crush them with a rolling pin.
- In a medium saucepan, warm the milk, the 1/2 cup (125 ml) cream, the crushed aniseed, sugar, orange zest, and salt, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour.
- Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer across the top. Reheat the milk mixture until it's warm.
- In a separate bowl, whisk the egg yolks, then gradually add some of the warm milk mixture, whisking constantly as you pour. Pour the warmed yolks back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula. Pour the custard through the mesh strainer into the cream; discard the bits of aniseed and orange zest.
- Set the bowl containing the custard over a larger bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- To serve, split each pâte à choux puff in half and place a scoop of ice cream on each bottom. Replace the tops and spoon warm chocolate sauce over the profiteroles.
ORANGE CARAMEL ICE CREAM SAUCE
We added a touch of orange extract to a creamy caramel sauce to make a rich homemade ice cream topping. Or try it as a dip for fruit or cookies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/3 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook and stir brown sugar and cream over medium heat until sugar is dissolved. Bring to a boil; cook until mixture is reduced by half, about 5 minutes. Remove from the heat. Stir in milk and orange extract. Cover and refrigerate. , Just before serving, warm over low heat. Serve with ice cream or dessert of choice.
Nutrition Facts : Calories 215 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 37mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.
CIPRIANI'S CHOCOLATE ICE CREAM WITH BITTER ORANGE SAUCE
The name in Italian is so pretty--Gelato al Cioccolato con Salsa all'Arancia Amara Ristorante Hotel Cipriani. The dense chocolate gelato's richness combined with the wonderful orange sauce and the fresh raspberries served with the gelato---make the effort this recipe requires well worth it. Prep time does not include freezing time.
Provided by Chef Kate
Categories Sauces
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the Gelato:.
- In a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt.
- Continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color.
- Remove from heat and dip pan briefly into an ice water bath to stop cooking.
- Cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated.
- Whisk in cocoa and keep whisking till mixture is well combined.
- Keep warm while you prepare chocolate and custard base.
- Melt chocolate in a bowl over barely simmering water.
- In a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale.
- Whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while.
- Now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140°F.
- Cook (do not boil) 4 minutes more, stirring frequently.
- Remove from heat, cool completely and then freeze in your ice cream maker according to its directions.
- For the sauce:.
- In a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt.
- Continue to cook, stirring with a fork until the sugar melts completely and turns golden.
- Remove from heat and allow to cool.
- While caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain.
- Return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted.
- Whisk in the preserves or marmalade until combined well.
- Remove from heat and stir in liqueur.
- Pool sauce on individual plates and place scoops of the gelato on the sauce.
- Garnish, if desired, with raspberries and mint sprigs.
Nutrition Facts : Calories 361.3, Fat 8.1, SaturatedFat 4.1, Cholesterol 151.2, Sodium 57.3, Carbohydrate 72.7, Fiber 5.3, Sugar 54.2, Protein 7.7
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