Oranges filled with orange sorbet and cloudberry ja

Name: Oranges filled with orange sorbet and cloudberry jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 egg yolks; 1 ⅓ cups sugar; Pinch salt; 2 whole vanilla beans; 4 1/4 cups liquid, half cream and half milk; Finely grated peel of two oranges; 1/4 cup undiluted frozen orange juice concentrate; Julienned peel of three oranges; 10 oranges; 10 large green leaves, any decorative kind 1 approximately; 1 5-ounce jar cloudberry jam (see note)

Servings: persons

12 egg yolks
1 ⅓ cups sugar
Pinch salt
2 whole vanilla beans
4 1/4 cups liquid, half cream and half milk
Finely grated peel of two oranges
1/4 cup undiluted frozen orange juice concentrate
Julienned peel of three oranges
10 oranges
10 large green leaves, any decorative kind 1 approximately
1 5-ounce jar cloudberry jam (see note)

1
To make the sorbet, beat yolks thoroughly.
2
Add sugar and salt, and combine well.
3
Split vanilla beans, remove seeds and reserve for another use.
4
Heat milk and cream together with vanilla-bean pods until mixture is hot but not boiling.
5
Stir a little of the hot liquid into the yolk mixture, then return all to milk mixture and cook, stirring, until thick enough to coat back of spoon.
6
Strain.
7
Add finely grated peel of oranges and cool.
8
Put the mixture in an ice-cream machine and process.
9
When slushy, add orange juice.
10
Blanch julienned pieces of orange peel in boiling water two to three minutes.
11
Drain.
12
Boil peel in additional water to cover until tender, about five minutes.
13
Cool, drain and dry.
14
Add to sorbet mixture.
15
To assemble, cut off tops of 10 oranges, reserve slices.
16
Cut off thin slice from bottom if necessary to make orange stand up.
17
Scoop out insides using grapefruit knife.
18
Reserve orange sections for other uses.
19
Fill shells with sorbet mixture, making indentation in center.
20
Place reserved top slice on an angle in the indentation.
21
Put in freezer.
22
To serve, place filled orange on a large green leaf on dessert plate.
23
Spoon cloudberry jam on top of sorbet and serve.

1828

kcal

Calories

121

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 egg yolks, 1 ⅓ cups sugar, Pinch salt, 2 whole vanilla beans, and more.

Yes, Oranges filled with orange sorbet and cloudberry jam falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Oranges filled with orange sorbet and cloudberry jam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions