Oranges Filled With Orange Sorbet And Cloudberry Jam Recipes

ORANGE SORBET

Steps:

• Combine sugar and water in saucepan.
• Stir and cook over high heat until sugar is dissolved.
• Boil without stirring for 1 minute.
• Remove from heat and set aside.
• Grate the zest and set aside.
• Squeeze Oranges into 4 cup glass measure (strain, or remove seeds).
• Stir in sugar syrup and zest.
• Add water to make 3 1/2 cups total, stirring well.
• Chill in refrigerator about one hour.
• Transfer mixture to ice cream maker and proceed according to manufacturer's directions.
• May serve at once, or place in covered container until desired consistency is reached.
• Garnish with mint leaves.

ORANGES FILLED WITH ORANGE SORBET AND CLOUDBERRY JAM

Steps:

• To make the sorbet, beat yolks thoroughly. Add sugar and salt, and combine well.
• Split vanilla beans, remove seeds and reserve for another use. Heat milk and cream together with vanilla-bean pods until mixture is hot but not boiling. Stir a little of the hot liquid into the yolk mixture, then return all to milk mixture and cook, stirring, until thick enough to coat back of spoon. Strain.
• Add finely grated peel of oranges and cool.
• Put the mixture in an ice-cream machine and process. When slushy, add orange juice.
• Blanch julienned pieces of orange peel in boiling water two to three minutes. Drain. Boil peel in additional water to cover until tender, about five minutes. Cool, drain and dry. Add to sorbet mixture.
• To assemble, cut off tops of 10 oranges, reserve slices. Cut off thin slice from bottom if necessary to make orange stand up. Scoop out insides using grapefruit knife. Reserve orange sections for other uses.
• Fill shells with sorbet mixture, making indentation in center. Place reserved top slice on an angle in the indentation. Put in freezer.
• To serve, place filled orange on a large green leaf on dessert plate. Spoon cloudberry jam on top of sorbet and serve.