Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Preparing the sauce
Peeling the oranges
Serve
How it's done
Preparing the sauce
Bring the blackcurrant syrup to the boil with all the ingredients up to and including the vanilla, remove the pan from the hob, allow to cool a little.
Peeling the oranges
Slice off the top and bottom of the oranges, then peel all round the fruit down to the flesh. Place the oranges into a wide bowl. Pour over the syrup, allow to cool, cover and steep in the fridge for approx. 12 hrs. Turn the oranges occasionally.
Serve
Cut the oranges into slices. Use an ice cream scoop to shape the ice cream into balls, serve with the oranges, drizzle over the syrup.
| Prepare: | Prepare the oranges approx. 2 days in advance, cover and keep in the fridge. |
|---|---|
| Tip: | Pour the rest of the blackcurrant sauce into a clean bottle and use to flavour e.g. sparkling wine or water. The syrup can be kept in the fridge for approx. 2 weeks. |
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