Orange Creme Brulee Cups

A cheesecake, crème brûlée hybrid served in hollowed out oranges is sure to impress anyone at the dessert table.

2 oranges
Cream filling:
100 grams cream cheese
100 milliliters heavy cream
20 grams granulated sugar
1 tablespoon white wine
1 tablespoon lemon juice
2 grams gelatin
2 tablespoons hot water
Orange jam:
2 oranges
1 teaspoon lemon juice
2 tablespoons granulated sugar
2 tablespoons granulated sugar

Combine gelatin and hot water together and let it sit until gelatin has bloomed.
Cut off the top and bottom of the oranges and cut in half.
Cut around the edges of the orange to release flesh. Scoop flesh out with a spoon. Place the ends of the orange into the orange cups.
In a saucepan, combine orange flesh, lemon juice and granulated sugar and bring to a boil.

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