Recipes

From Week in Week Out by Simon Hopkinson

Makes enough to fill 6 large ramekins

For the creams

    Juice of 2 large oranges
    500ml (1 pint) double cream
    100g (4 oz) caster sugar
    Grated rind of 2 lemons
    Grated rind of 1 large orange
    Juice of 2 lemons

For the orange jelly

    1 leaf gelatine
    150ml (5 fl oz) freshly squeezed orange juice
    Juice of ½ lemon
    1 tbsp Grand Marnier (optional, but it does give the orange jelly a better flavour, not to mention colour!)

Method

Put the orange juice into a small pan and, over a low heat, reduce until syrupy – by about three-quarters, I guess. Put to one side. Bring the cream, sugar and rinds of the two fruits to the boil in a large pan (the size of the pan is important here, to allow for the expansion of the cream as it boils). Boil all together for exactly 2 minutes. Take off the heat and whisk in the lemon juice and reduced orange juice. Leave to infuse for 15 minutes. Now strain everything through a fine sieve into a bowl and then ladle into the ramekins. Chill for at least 4 hours.

To make the jelly, first soften the gelatine in cold water until soft and spongy. Bring the orange and lemon juice just to the boil noted particularly by the moment when a scum forms on the surface. Immediately strain through piece of muslin into a clean pan and stir in the softened gelatine whilst the juice is still hot. Add the Grand Marnier. Leave to cool to room temperature and then carefully spoon about a tablespoonful over the surface of each ‘cream’. Return to the fridge to chill for a further 1 hour, before serving.