Side Pannel
Chocolate and Orange Cups Pt 2
Chocolate and Orange Cups Pt 2
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- See part 1
Directions
bowl. Stir in the vanilla. Cover the surface of the pudding with plastic
wrap. Refrigerate until well chilled. about 3 hours.
Make the candied orange zests:
1. With a vegetable peeler remove only the outer orange part of the rind.
Reserve the oranges for the segments . Stack 2 or 3 of the strips together
and using a large knife, cut into thin julienne strips 1/16-inch wide.
Place the julienne strips in a small noncorrosive saucepan with 1 3/4 cups
water. Bring to a boil over medium-high heat. Pour off the water and rinse
the julienned zests with fresh water. Add the sugar, grenadine and the
remaining 1/4 cup water to the pan and bring to a boil over medium-high
heat. Lower the heat to medium-low and simmer 5 minutes. Remove the pan
from the heat and transfer zests and syrup to a small bowl and allow to
cool.
Segment the orange:
1. Take the dezested oranges and using a paring knife, remove the white
pith by holding the fruit in one hand and cutting down to the flesh and
rotating the orange to make a continuous strip. Over a medium bowl, remove
each segment by cutting with the paring knife right down to the core. as
close to the membrane as possible. Let the segments drop onto a plate.
Cover with plastic wrap and refrigerate until ready to assemble.
Make the orange sauce:
1. In a small bowl, dissolve the cornstarch in the water. Set aside. In a
medium noncorrosive saucepan, combine the orange juice and sugar and bring
to a boil over medium-high heat. Remove the pan from the heat and whisk in
the dissolved cornstarch. Return to the heat and bring to a boil. Cook for
30 seconds until clear. Strain the sauce into a small bowl set in a larger
bowl filled with ice water. Stir occasionally to cool. Stir in the triple
sec. Refrigerate until ready to assemble.
Assemble the cups:
1. Whisk the pudding until smooth. Gently fold in the whipped cream. Using
a spoon. place 2/3 of a cup of chocolate pudding into 12 of the cookie
cups. Spoon 2 to 3 tablespoons of the orange sauce onto 6 dessert plates.
Arrange 4 orange segments on the sauce and garnish with the grenadine
orange zests. Place 2 of the filled cookie cups on the plate at the last
moment before serving.
6 Servings.
PREPARATION: 2 1/2 hours plus chilling and baking times.
wrap. Refrigerate until well chilled. about 3 hours.
Make the candied orange zests:
1. With a vegetable peeler remove only the outer orange part of the rind.
Reserve the oranges for the segments . Stack 2 or 3 of the strips together
and using a large knife, cut into thin julienne strips 1/16-inch wide.
Place the julienne strips in a small noncorrosive saucepan with 1 3/4 cups
water. Bring to a boil over medium-high heat. Pour off the water and rinse
the julienned zests with fresh water. Add the sugar, grenadine and the
remaining 1/4 cup water to the pan and bring to a boil over medium-high
heat. Lower the heat to medium-low and simmer 5 minutes. Remove the pan
from the heat and transfer zests and syrup to a small bowl and allow to
cool.
Segment the orange:
1. Take the dezested oranges and using a paring knife, remove the white
pith by holding the fruit in one hand and cutting down to the flesh and
rotating the orange to make a continuous strip. Over a medium bowl, remove
each segment by cutting with the paring knife right down to the core. as
close to the membrane as possible. Let the segments drop onto a plate.
Cover with plastic wrap and refrigerate until ready to assemble.
Make the orange sauce:
1. In a small bowl, dissolve the cornstarch in the water. Set aside. In a
medium noncorrosive saucepan, combine the orange juice and sugar and bring
to a boil over medium-high heat. Remove the pan from the heat and whisk in
the dissolved cornstarch. Return to the heat and bring to a boil. Cook for
30 seconds until clear. Strain the sauce into a small bowl set in a larger
bowl filled with ice water. Stir occasionally to cool. Stir in the triple
sec. Refrigerate until ready to assemble.
Assemble the cups:
1. Whisk the pudding until smooth. Gently fold in the whipped cream. Using
a spoon. place 2/3 of a cup of chocolate pudding into 12 of the cookie
cups. Spoon 2 to 3 tablespoons of the orange sauce onto 6 dessert plates.
Arrange 4 orange segments on the sauce and garnish with the grenadine
orange zests. Place 2 of the filled cookie cups on the plate at the last
moment before serving.
6 Servings.
PREPARATION: 2 1/2 hours plus chilling and baking times.
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