5 average sized oranges
1 500 g water
500 g caster sugar 1
500 g caster sugar 2
500 g caster sugar 3
100 g Cointreau® 60%
Total weight: 4 100 g
Step
Wash and cut the oranges in two. Hollow them out and keep
the flesh for the sorbet. Blanch the half oranges and then place
them in a saucepan with the water and bring to the boil. Drain
the oranges in a strainer and throw away the water. Repeat a
second time. Place the blanched oranges in a saucepan with
1 500 g water and the caster sugar 1. Bring to the boil, then allow
to cool for one night. The following day, heat the syrup with
the oranges and add the caster sugar 2. Bring everything to the
boil, and leave to cool for one night. The following day, heat
the syrup with the oranges again and add the caster sugar 3.
Bring everything to the boil with the Cointreau® and leave to
cool in the fridge.
2. COINTREAU® ORANGE SORBET
Ingredients
80 g water
180 g caster sugar
200 g glucose powder
10 g combined sorbet stabiliser
500 g fresh orange juice
800 g fresh orange juice
20 g Cointreau® 60%
Total weight: 1 810 g
Step
In a saucepan, bring the water and 500 g of fresh orange juice
to the boil. Add the mix of caster sugar, glucose powder and
sorbet stabilizer. Take off the heat and add 800 g of fresh
orange juice and the Cointreau®. Quickly cool to 4°C and leave
to set for at least 4 hours in the fridge. Mix and churn.
3. FROZEN COINTREAU® SOUFFLÉ
Ingredients
75 g water
110 g caster sugar
90 g egg yolks
2 g gelatin sheets
320 g whipped cream
55 g Cointreau® 60%
Total weight: 652 g
Step
In a saucepan, cook the caster sugar and the water to 116°C and
pour onto the egg yolks. Mix with a whisk and poach in a bainmarie at 83°C. Add the gelatin sheet which has been previously
softened in cold water and beat with a whisk until completely cold.
Add the Cointreau® and the whipped cream. Mould in a Flexipan®
dome (6 cm diameter) and place everything in the freezer.
4. ITALIAN COINTREAU® MERINGUE
Ingredients
200 g caster sugar
20 g glucose
60 g water
100 g egg whites
20 g Cointreau® 60%
Total weight: 400 g
Step
In a saucepan, cook the caster sugar, the glucose and the water to
120°C, add the Cointreau®, pour onto the egg whites and whisk.
Whip until completely cool. Set aside for the finishing touches.
5. FINISHING TOUCHES
Ingredients
No ingredients.
Step
Drain the candied orange rinds, cut them again to a height of
around 3 cm and place them in the Flexipan® dome molds
(8 cm diameter) to ensure they are stable. Fill the candied
orange rinds with the Cointreau® orange sorbet and place in
the freezer again. Turn out and glaze the frozen soufflé domes
with a special frozen icing glaze, then place them on a filled
orange rind. Decorate the top with a piping bag fitted with a
Saint Honoré tip, and finish with a silver leaf, a stem of beargrass
and candied orange.
