Wash, brush and cut the oranges in two. With a spoon, empty
the interior of half-oranges. Place the shells in the refrigerator.
2. COINTREAU® ORANGE SORBET
Ingredients
1 500 g orange sorbet ordered from your artisan ice cream
maker
40 g Cointreau® 40% vol.
Total weight: 1 540 g
Step
In a beater with the paddle attachment or in a bowl placed
in crushed ice, whisk the sorbet to make it soft. Add the
Cointreau® by mixing well. Fill the frozen shells of orange and
freeze without delay
3. FROZEN COINTREAU® SOUFFLÉ
Ingredients
75 g water
90 g caster sugar
4 egg yolks (80 g)
1 leaf gelatine (2 g) 200 Blooms
320 g whipped cream
50 g Cointreau® 40% vol
Total weight: 617 g
Step
In a saucepan, cook the caster sugar and the water to 116°C.
Pour onto the egg yolks whisking to ensure that the eggs do
not cook. Mix with a whisk and poach in a bain marie at 83°C
(before boiling). Add the leaf gelatin which has been previously
softened in cold water and drained, and beat with a whisk
until completely cold (the mixture should be foamy). Add the
Cointreau® and the whipped cream. Mould in silicone domes
(6 cm diameter) and place everything in the freezer.
4. ITALIAN COINTREAU® MERINGUE
Ingredients
190 g caster sugar
20 g glucose
60 g water
3 egg whites (100 g)
35 g Cointreau® 40% vol.
Total weight: 405 g
Step
In a saucepan, cook the caster sugar, the glucose and the water
to 120°C, add the Cointreau®. Pour onto the whipped egg
whites (smooth). Whip until completely cool. Set aside for the
finishing touches.
5. NEUTRAL GLAZE
Ingredients
90 g caster sugar
60 g glucose
40 g water
2 gelatine leaves (4 g) 200 Blooms
1 teanspoon of lemon juice
Total weight: 200 g
Step
In a small saucepan, boil water, sugar and glucose. Add gelatine
which have already softened in cold water and drained, then
add the lemon juice. Mix well and leave to cool to 40°C.
6. FINISHING TOUCHES
Ingredients
No ingredients.
Step
Unmould on a rack and cover the domes of frozen Cointreau®
soufflé with neutral glaze, then place them on a gift shell of
orange.
Using a pastry bag fitted with a St Honoré tip, decorate with
the Italian meringue, then burn slightly with a small blowtorch.
Return to the freezer until the time of tasting
