+
0 (0)

Categories: Desserts, Sauces and condiments

Bitter orange sauce

THERE'S one way to get a great TV dinner: Avoid the freezer. After eating a few, I realized everything on the tray could be easily improved just by starting from scratch. And so I set out to take the original ... Read more

Total time: 45 minutes | Serves 6 to 8 (1 1/4 cups)
Note: This is adapted from a recipe by Nancy Silverton in "Desserts" (Harper & Row, 1986).
  • 1 cup heavy whipping cream
  • Grated zest of 3 large oranges
  • 1/2 cup plus 2 tablespoons orange juice
  • 2 egg yolks
  • 1 tablespoon sugar
  • 1 tablespoon Grand Marnier

Step 1Combine the cream and orange zest in a small saucepan and heat just until bubbles form around the perimeter. Remove from the heat and let stand 30 minutes.

Step 2Boil the orange juice until reduced to about 1 1/2 tablespoons and starting to caramelize. Blend into the cream.

Step 3Whisk together the egg yolks and sugar until the sugar dissolves. Reheat the cream to scalding, then pour about one-fourth into the egg yolks, whisking continuously. Whisk the mixture back into the saucepan with the cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Stir in the liqueur. Serve warm or chilled.

Each of 8 servings:
92 calories; 8 mg. sodium; 69 mg. cholesterol; 7 grams fat; 4 grams saturated fat; 6 grams carbohydrates; 1 gram protein; 0.52 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Frosted orange crispies
Chocolate-dipped almond eggs
Meyer lemon cardamom ice cream
Raspberry semifreddo