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 Caramelized Orange with Cream Cheese Frosting Recipe
Yes, you need to put your hands on it a little, but believe me, it's worth it! You can cook in 2 stages - oranges for 1 day, and cream and everything else for the second! And yet, there are a lot of bonuses in this recipe! I invite you to Sunny Greece!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Greek Cuisine
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Orange:
Cream:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Greek Cuisine
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Orange:
Cream:
Instructions
  1. We will need 4 large oranges with thick skins.
    We will need 4 large oranges with thick skins.
  2. Using a grater, remove the zest from the oranges.
    Using a grater, remove the zest from the oranges.
  3. Put the oranges in a saucepan with hot water and cook for 10 minutes from the start of boiling. Repeat this step 1 more time. Drain and cool slightly.
    Put the oranges in a saucepan with hot water and cook for 10 minutes from the start of boiling. Repeat this step 1 more time. Drain and cool slightly.
  4. With the help of a special device for cutting out the core of apples, like this -
    With the help of a special device for cutting out the core of apples, like this -
  5. Cut off the core from the side of the stalk, which connects the orange slices.
    Cut off the core from the side of the stalk, which connects the orange slices.
  6. Cut the oranges in half (horizontally, with a hole on top).
    Cut the oranges in half (horizontally, with a hole on top).
  7. Pour half of the sugar into a saucepan and put the oranges on it.
    Pour half of the sugar into a saucepan and put the oranges on it.
  8. Pour the remaining sugar on top and pour in water (350 ml boiling water).
    Pour the remaining sugar on top and pour in water (350 ml boiling water).
  9. Cook over medium heat, constantly removing the appetizing foam. I turned the oranges every 15 minutes (cooked for 60 minutes). Look at the orange pulp at the beginning of cooking!
    Cook over medium heat, constantly removing the appetizing foam. I turned the oranges every 15 minutes (cooked for 60 minutes). Look at the orange pulp at the beginning of cooking!
  10. And this is what it looks like at the end.
    And this is what it looks like at the end.
  11. Before removing the pan from the heat, add vanilla, then lemon juice and citric acid (in that order!). Lift the mold and mix the additives in a circular motion. Take out the mold and leave the oranges in the syrup for 10 minutes. Carefully transfer the oranges with a slotted spoon to a plate, so they will cool down faster.
    Before removing the pan from the heat, add vanilla, then lemon juice and citric acid (in that order!). Lift the mold and mix the additives in a circular motion. Take out the mold and leave the oranges in the syrup for 10 minutes. Carefully transfer the oranges with a slotted spoon to a plate, so they will cool down faster.
  12. Using a small container, gently press down the orange pulp to make a recess for the cream.
    Using a small container, gently press down the orange pulp to make a recess for the cream.
  13. Here's how it should work.
    Here's how it should work.
  14. Cream: Whisk cream with 25 grams of powder until soft peaks. Rub cream cheese with 25 g of powder.
    Cream: Whisk cream with 25 grams of powder until soft peaks. Rub cream cheese with 25 g of powder.
  15. In several steps, enter the cream cheese cream, stirring gently with a spatula. The cream turns out to be very delicate and airy.
    In several steps, enter the cream cheese cream, stirring gently with a spatula. The cream turns out to be very delicate and airy.
  16. Pour the cream over the oranges and refrigerate for 1 hour.
    Pour the cream over the oranges and refrigerate for 1 hour.
  17. Place 1 tablespoon of praline on a plate.
    Place 1 tablespoon of praline on a plate.
  18. Put an orange in the center, sprinkle with lemon zest and pour over the cold syrup left over from cooking oranges.
    Put an orange in the center, sprinkle with lemon zest and pour over the cold syrup left over from cooking oranges.
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