ORANGE BAKED ALASKA
A refreshing twist on a traditional Baked Alaska! Orange sherbet and orange are served in orange shells and topped with a toasted meringue. Wow!
Provided by KARLA10
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 4h23m
Yield 6
Number Of Ingredients 5
Steps:
- Scoop the orange sherbet into 6 balls and place them on a plate. Freeze until very firm, at least 4 hours.
- Slice the oranges in half across the center and cut around the edges with a small knife. Remove the fruit and membrane, reserving the fruit and peel shells. Chop the orange sections and place them in the bottoms of the shells.
- Preheat the oven to 450 degrees F (220 degrees C). In a clean glass or metal bowl, whip egg whites with an electric mixer until foamy. Mix in cream of tartar and gradually beat in the sugar while continuing to whip until stiff and glossy.
- Place the orange shells on a baking sheet and place a ball of sherbet into each one. Cover the sherbet with meringue, sealing to the edges of the orange peel.
- Bake for 5 minutes in the preheated oven, until browned. Remove and serve immediately.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 22.6 g, Fat 0.1 g, Fiber 2 g, Protein 2.6 g, Sodium 27.8 mg, Sugar 20.5 g
ORANGE SHERBET IN ORANGE SHELLS
This is an easy and refreshing summer dessert.source unknown
Provided by Lynnda Cloutier
Categories Fruit Desserts
Number Of Ingredients 5
Steps:
- 1. put coconut in a small, dry skillet over medium-high heat. Cook and stir until coconut is browned and toasted, watching carefully to avoid Browning. It turns brown quickly. Let cool.
- 2. Scoop out pulp from orange halves completely to make shells. Using an ice cream scoop, scrape sherbet into balls to fit into each orange shell.
- 3. Fill clear glass dessert dishes with crushed ice. Place each filled orange shell on top of ice. Sprinkle sherbet with toasted coconut. Place mint sprigs around oranges for garnish. Serve at once. Serves six.
MERINGUE-TOPPED SHERBET ORANGES
"My mother started serving this recipe, doubled for four, a few years ago for Christmas dinner," notes Elissa Armbruster of Medford, New Jersey. "It's a special-occasion favorite that's fancy but light."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Cut a thin slice off the bottom of each orange so it sits flat. Cut a fourth off the top of each orange; scoop out pulp (save for another use). Fill orange shells with sherbet. Cover and freeze until firm, about 4 hours. , In a small heavy saucepan over low heat, combine the egg whites, sugar and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating until egg mixture reaches 160°, about 10 minutes. Remove from the heat. Add extract; beat until stiff glossy peaks form and sugar is dissolved., Place oranges on a baking sheet. Pipe meringue onto oranges. Bake at 425° for 3-5 minutes or until lightly browned. Serve immediately.
Nutrition Facts :
ORANGE SHERBET
Steps:
- In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
- Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.
ORANGE SORBET IN ORANGE SHELLS
this is easy and looks very fancy in the orange shells. this recipe can easily be doubled and tripled. the best part is after you eat the sorbet there is no dishes to wash
Provided by faragj
Categories Frozen Desserts
Time 48m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- cooking time is freeze time.
- with a sharp knife slice the top part of the oranges
- with a spoon scoop out the inside of the orange.
- if the bottom of the orange shell has a hole then seal it with some melted wax from a candle.
- set orange shells aside.
- now mix all ingredients in a saucepan and heat on medium hhigh heat until the mixture boils and sugar is dissolved.
- put in a cup or bowl and let chill in refrigerator or freezer.
- put in ice cream can and process as per manufacturer's directions.
- put sorbet in orange shells mounding slightly and cover with orange caps.
- place in freezer until firm about 2-3 hours.
ORANGE SHERBET I
Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional orange sherbet. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by LUCY WILSON
Categories Desserts Frozen Dessert Recipes
Time 4h
Yield 6
Number Of Ingredients 12
Steps:
- Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
- In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
- In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 35.5 g, Cholesterol 61.3 mg, Fat 8.1 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 19.2 mg, Sugar 33.3 g
More about "orange sherbet in orange shells recipes"
ORANGE SORBET (SERVED IN ORANGE CUPS)- THE LITTLE EPICUREAN
From thelittleepicurean.com
Reviews 6Servings 5Cuisine AmericanCategory Dessert
- Freeze mixture in ice cream maker according to your unit's instructions. Once the mixture has reached a soft serve consistency, transfer mixture inside hollowed oranges or into a freezer safe container.
- Let chill in the freezer for 2 hours to firm up. At 2 hours the sorbet will be a soft consistency, perfect for scooping. Freezing the mixture overnight will result in an icier texture. Allow the orange sorbet to soften slightly before serving.
ORANGE SHERBET | KING ARTHUR BAKING
From kingarthurbaking.com
EASY ORANGE SHERBET RECIPE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
HOMEMADE ORANGE SHERBET RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRESH ORANGE SHERBET - BROWN EYED BAKER
From browneyedbaker.com
ORANGE SHERBET (SO EASY!) | VANILLA AND BEAN
From vanillaandbean.com
ORANGE SHERBET RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.8/5 (5)Total Time 35 minsServings 1Calories 270 per serving
- Combine everything except the liquor in a bowl, beating until smooth., Chill the mixture in the refrigerator until it's very cold, overnight if possible.
- Make sure the canister for your ice cream maker is in the freezer, too; at least 24 hours is preferable., Pour the base into your ice cream maker canister, and freeze according to manufacturer's directions., Transfer the sherbet from the canister to a freezer-safe container.
- If desired, stir in the liquor of your choice; this will keep the sherbet from becoming rock-hard in the freezer., Freeze until firm, about 4 hours.
- If you haven't used liquor to keep it soft, remove the sherbet from the freezer about 15 to 20 minutes before you want to serve it, to soften., Yield: about 1 quart sherbet.
HOW TO MAKE CLASSIC ORANGE SHERBET | KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
SUGAR FREE ORANGE SHERBET RECIPE - WHOLESOME YUM
From wholesomeyum.com
HOMEMADE ORANGE SHERBET RECIPE - A COZY KITCHEN
From acozykitchen.com
EASY ORANGE SHERBET | JULIE BLANNER
From julieblanner.com
HOW TO MAKE THE BEST HOMEMADE ORANGE SHERBET
From scatteredthoughtsofacraftymom.com
ORANGE SHERBET – A COUPLE COOKS
From acouplecooks.com
AN AMAZING ORANGE SHERBET RECIPE: EASY TO MAKE WITH NO FUSS
From foodal.com
You'll also love