1 1/4 cup whole milk
2/3 cup granulated sugar
1 small can concentrated and frozen orange juice
1 cup heavy cream
1 tablespoon freshly squeezed lime juice
1 egg white beaten until stiff
burnt caramel sauce (see recipe below)
1 1/4 cup whole milk
2/3 cup granulated sugar
1 small can concentrated and frozen orange juice
1 cup heavy cream
1 tablespoon freshly squeezed lime juice
1 egg white beaten until stiff
burnt caramel sauce (see recipe below)
Mix the milk and sugar in a medium saucepan; heat, stirring constantly, until the sugar dissolves
Remove from heat
Add the concentrated orange juice, heavy cream, and lime juice
The mixture may look streaked, but that will disappear later
Pour into a 20 cm square mold or two ice cube trays
Place in the freezer until firm to 2 cm around the edges
Beat in a cold bowl; add the egg white beaten until stiff
Pour back into the mold and refrigerate for 30 minutes; mix again
Freeze for another 2 or 3 hours, or until firm
Serve individual portions and top with the burnt caramel sauce made as follows:
Molho de açúcar queimado: Heat 1 1/2 cup sugar, stirring frequently with a wooden spoon, until it transforms into a golden syrup; remove from heat
Add 1 cup boiling water slowly (be careful, it may splash)
Return to heat and cook, stirring constantly, until the syrup reaches a uniform and smooth consistency
After the syrup cools, it thickens
Garnish individual servings with crystallized fruit on a skewer.
