1 1/4 cups of milk
2/3 cup of sugar
1 small can of concentrated and frozen orange juice
1 cup of heavy cream
1 tablespoon of lemon juice
1 beaten egg white, stiffly whipped
burnt caramel sauce (see recipe below)
1 1/4 cups of milk
2/3 cup of sugar
1 small can of concentrated and frozen orange juice
1 cup of heavy cream
1 tablespoon of lemon juice
1 beaten egg white, stiffly whipped
burnt caramel sauce (see recipe below)
Combine 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 lemon juice
(The mixture may appear streaked, but this will disappear later.) Pour into a 20cm square mold or two ice cube trays
Keep in the freezer until firm to a 2cm depth around the edges
Beat in a cold bowl; add the stiffly whipped egg white
Place back in the mold and refrigerate for 30 minutes; stir again
Freeze for another 2-3 hours, or until firm
Scoop into individual serving dishes and top with the caramel sauce made as follows:
Burnt caramel sauce: heat 1 1/2 cups of sugar over low heat, stirring frequently with a wooden spoon, until the sugar has transformed into a golden syrup; remove from heat
Add 1 cup of hot water slowly (be careful, it will spit)
Return to heat and cook, stirring constantly, until the sauce becomes uniform and smooth
Once the sauce has cooled, it thickens
Garnish with crystallized fruit on a skewer
