Recipe

Frozen orange pots with caramelised oranges

Create a deliciously cooling dessert with this recipe for frozen orange pots. Enjoy on hot days, spiked with citrus and topped with syrup and caramelised orange

Feb 20, 2017 2:55am
  • 15 mins preparation
  • 30 mins marinating
  • Serves 4
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This recipe first appeared in Food magazine issue 72.
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Ingredients

  • finely grated zest of 1 orange
  • juice of 2 oranges and 1 lemon
  • 397 gram can of sweetened condensed milk
  • 125 gram thick Greek-style yoghurt
  • 300 millilitre cream, whipped until just thickened
Caramelised orange syrup
  • 1 orange thinly sliced, seeds removed
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/4 cup orange juice

Method

  • 1
    In a bowl, combine the zest, juices, condensed milk and yoghurt. Gently fold in the whipped cream. Spoon the mixture into ½ cup-capacity ramekins or small jars. Cover the orange pots with plastic wrap and freeze overnight. Remove the pots from the freezer 30 minutes before serving with the caramelised oranges and syrup.
  • 2
    To make the caramelised oranges, place the sliced orange in a small pan, add enough cold water to just cover them and bring to the boil. Drain and repeat 3 times.
  • 3
    Place the sugar and water in a small pan and heat the mixture, stirring, until the sugar has dissolved. Continue to cook the syrup until it begins to caramelise – it will turn a rich, amber colour. Very carefully add the orange juice, stirring until the syrup is smooth.
  • 4
    Add the orange slices and cook them gently for several minutes. Remove the pan from the heat and allow the syrup to cool. The syrup can be stored, covered, in the refrigerator for several weeks. Serve the orange pots topped with a slice of the caramelised and a drizzle of the syrup.

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