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Print Recipe
Caramelized Orange with Cream Cheese Frosting Recipe
Yes, you need to put your hands a little, but believe me, it's worth it! You can cook in 2 stages - 1 day oranges, and the second cream and everything else! And yet, this recipe has a lot of bonuses! I invite you to Sunny Greece!
Cook Time 60 minutes
Servings
Ingredients
Orange:
Cream:
Cook Time 60 minutes
Servings
Ingredients
Orange:
Cream:
Instructions
  1. We will need 4 large oranges, with a thick skin.
    We will need 4 large oranges, with a thick skin.
  2. Use a grater to remove the zest from the oranges.
    Use a grater to remove the zest from the oranges.
  3. Place the oranges in a pan of hot water and cook for 10 minutes from the beginning of boiling. Repeat this step 1 more time. Drain and cool slightly.
    Place the oranges in a pan of hot water and cook for 10 minutes from the beginning of boiling. Repeat this step 1 more time. Drain and cool slightly.
  4. With the help of a special device for cutting the core of apples, like this -
    With the help of a special device for cutting the core of apples, like this -
  5. Cut down from the side of the stalk core, which connects the orange slices.
    Cut down from the side of the stalk core, which connects the orange slices.
  6. Cut the oranges in half (horizontally, the hole on top).
    Cut the oranges in half (horizontally, the hole on top).
  7. In a saucepan, pour half the sugar and place the oranges on it.
    In a saucepan, pour half the sugar and place the oranges on it.
  8. Pour the remaining sugar on top and pour in the water (boiling water 350 ml).
    Pour the remaining sugar on top and pour in the water (boiling water 350 ml).
  9. Cook over medium heat, constantly removing the delicious foam. I turned oranges every 15 minutes (cooked 60 minutes). Look at the orange pulp at the beginning of cooking!
    Cook over medium heat, constantly removing the delicious foam. I turned oranges every 15 minutes (cooked 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 the vanilla, then the lemon juice and citric acid (in this order!). Lift the pan and stir the additives in a circular motion. Remove the pan and leave the oranges in the syrup for 10 minutes. Carefully remove the oranges with a slotted spoon on a plate, they will cool down faster.
    Before removing the pan from the heat, add the vanilla, then the lemon juice and citric acid (in this order!). Lift the pan and stir the additives in a circular motion. Remove the pan and leave the oranges in the syrup for 10 minutes.
Carefully remove the oranges with a slotted spoon on a plate, 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. That's how it should work.
    That's how it should work.
  14. Cream: Beat the cream with 25 grams of powder until soft peaks. Cream cheese RUB with 25 g of powder.
    Cream:
Beat the cream with 25 grams of powder until soft peaks.
Cream cheese RUB with 25 g of powder.
  15. In several steps, enter the cream cheese cream, gently stirring with a spatula. The cream is very gentle and airy.
    In several steps, enter the cream cheese cream, gently stirring with a spatula. The cream is very gentle and airy.
  16. Fill the cream oranges and place for 1 hour in the refrigerator.
    Fill the cream oranges and place for 1 hour in the refrigerator.
  17. 1 tbsp praline put on a plate.
    1 tbsp praline put on a plate.
  18. In the center, place the orange, sprinkle with lemon zest and pour the cold syrup remaining from cooking oranges.
    In the center, place the orange, sprinkle with lemon zest and pour the cold syrup remaining from cooking oranges.

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