It’s blood orange season and we always make the most of it, whether it’s in salads, cocktails or desserts!
Here’s a super simple and delicious dessert you can make in no time, where blood orange takes center stage. Enjoy it with a glass of Pure, it perfectly matches its subtle citrus aromas!
You can even add a splash of rosé to the syrup while its cooking, we won’t tell…!
For the biscuits:
- 75g unsalted butter
- 150g flour
- 50g sugar
- 1 egg yolk
- A pinch of salt
- Orange zest from one orange
For the blood orange and ricotta cream:
- 2 tubs of ricotta (500g)
- Juice of 4 blood oranges
- 5 blood oranges
Prepare the biscuits:
Mix the butter with the flour, then add the sugar and egg yolk and orange zest scraped from one blood orange. Make a homogeneous pastry and put in the fridge for an hour.
Preheat fan oven at 170 degrees Celsius.
Form into a thick sausage, cut off equal sized slices, about 1.5 cm thin. Squish them a little flatter and add to a lined baking tray. Bake for about 15 minutes, or until golden brown.
Prepare the blood orange and ricotta cream:
Put 2 tubs of Ricotta in the freezer for about 30 minutes, so it’s very cold when you make the dessert.
Squeeze 4 oranges, add the juice to a saucepan and add half as much sugar as liquid. Cook on a mid heat until the liquid thickens. Cut two thin slices of orange and add to the syrup for a few minutes. Remove and put on a plate for later.
Take four oranges and peel them using a good knife. You will need to remove all the peel and the zest. Fillet the orange pieces from between the skin (takes a bit of patience) and add them to the cooler syrup.
Assemble the dessert:
Prepare 4 glasses or small bowls and add a few generous spoonfuls of Ricotta. Then spoon equal amounts of blood orange in syrup over and decorate with half a slice of the candied orange. Place the glass bowl on a plate with 2 biscuits by its side. They also taste delicious crumbled over the top.
Bon appétit !