Oranges en Surprise (Oranges en Surprise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- oranges
- orange ice
- Italian meringue
- pulled sugar
Instructions
- Remove the tops of the oranges horizontally at three quarters of their height and empty them.
- Garnish the rinds with orange ice.
- Cover the ice with Italian meringue.
- Arrange them on crushed ice placed in a tray.
- Put into a fairly hot oven to colour the meringue quickly.
- On taking them from the oven, put back on each the piece of rind removed, fitted beforehand with a leaf and a stem in pulled sugar.
- Arrange on a napkin.