Citrus and Caramel Verrines

Sastojci

Citrus and Caramel Verrines

3/4 c sugar

1 1/2 c plus 1 T water

1 orange, cut into 1/8-inch slices

2 1/2 tsp (1 envelope) gelatin

1/4 c freshly squeezed orange juice

3/4 c milk

3/4 c heavy cream

2 t grated orange zest

1 t grated meyer lemon zest

1/2 vanilla bean

Supremes from 1 orange

Supremes from 1 meter lemon

Supremes from 1 grapefruit

Supremes from 2 tangerines

1 T orango liqueur, optional

Preheat oven to 250. Combine 2 T sugar and 2 T water in small saucepan. Heat till

sugar dissolves. Dip orange slices in to coat and arrange them about 1 inch apart on a

parchment-lined baking tray. Bake for 35 mins. Using a spatula, turn the slices and

bake another 25 - 40 mins, or until they are dry but not brown. Transfer to rack to cool.

Sprinkle 1 1/4 t gelatin over orange juice. Combine 1/2 c sugar and 3 T water in small

saucepan. Bring to boil, brush sides of pan with water, and boil for 5 - 6 mins, or until

caramelized. Remove pan from water and dip the bottom in an ice water bath for a sec

or two. Slowly stir in remaining 1 1/4 c water. Return pan to low heat and stir until

smooth. Increase heat to med and heat to a bare simmer. Whisk in gelatin mixture and

strain through a fine mesh sieve. Chill over an ice bath until just beginning to thicken.

Divide mixture among 6 juice or dessert cups. Refrigerate for 1 hour or until set.

Measure 1/4 c of the milk into small bowl and sprinkle over the remaining 1 1/4 t gelatin.

Combine the remaining 1/2 c milk, remaining 2 T sugar, cream, orange zest, and lemon

zest in small saucepan. Scrape in vanilla seeds. Heat to simmer. Whisk in gelatin

mixture, strain, chill over ice bath until thickened, divide into cups. Chill.

Toss supremes with juice and orange liqueur. Divide in cups and top with candied

orange.