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PrintORANGE ZABAGLIONE WITH ORANGE SLICES AND CARAMELISED ORANGE RIND
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Caramelised Orange Rind: Simmer fine strips of rind in a sugar syrup made with water and icing sugar for about 8-10 minutes or until syrup reduces by about half. Cool zest in syrup.
- The Chocolate Cake Pops: Put the cake crumbs in a bowl and stir in sugar, melted dark chocolate and butter. Knead mixture together and shape into 8-10 small balls. Chill until firm.
- Dip balls in melted milk or white chocolate, scatter chocolate sprinkles over them and put on a baking tray lined with foil. Leave in a cool place until chocolate has set.
- Push a plastic lollipop stick into each, making a small hole in the chocolate shell with the point of a sharp knife, if needed.
- The Zabaglione: Put the egg yolks with half the orange rind and sugar in a large bowl, whisk together until foamy.
- Add marsala and whisk again briefly. Set bowl over a pan of simmering water, make sure that bottom of bowl doesn't touch water.
- Whisk until mixture becomes very thick and creamy.
- Spoon into dessert glasses or dishes and chill for at least 1 hour or until ready to serve.
- Place orange segments in glasses before adding zabaglione. Decorate each glass with caramelised orange rind. Serve the chocolate pops with zabaglione.
INGREDIENTS
The Zabaglione
- 90 ml Marsala
- 90 grams granulated sugar
- 4 large egg yolks
- Finely grated rind of 2 oranges
The Chocolate Cake Pops
- 225 grams milk or white chocolate, melted
- 50 grams unsalted butter, melted
- 90 grams plain sponge cake crumbs
- 1 tablespoon dark brown sugar
- 50 grams plain chocolate, melted
Caramelised Orange Rind
- 100 ml water
- 120 grams icing sugar
- 2 large oranges, peeled, cut away pith and divide into segments
- Chocolate sprinkles , to decorate
7 comments for “Orange Zabaglione with Orange Slices and Caramelised Orange Rind”
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