zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Citrus Salad with Orange and Cardamom Custard 2

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Citrus Salad with Orange and Cardamom Custard 2

    The two elements of this dessert complement each other perfectly - tangy oranges and grapefruit topped with rich, fragrant custard.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes, plus 2 hours cooling
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 6

    Ingredients

    • The citrus salad:
    • Grated zest and juice of 1 orange
    • 1 tsp cornflour
    • 3 red grapefruit, segmented
    • Juice of 1 red grapefruit
    • 1 tbsp caster sugar
    • The custard:
    • 400ml double cream
    • 1 cinnamon stick
    • 3 cardamom pods, lightly crushed
    • ½ vanilla pod, split
    • Grated zest and juice of 1 orange
    • 4 large egg yolks
    • 50g caster sugar

    Method

    1. Place the cream, sugar, spices and zest in a small pan and bring to the boil. Simmer gently for 10 minutes, then remove from the heat.
    2. Place the egg yolks in a medium-sized heavy-based pan and strain the cream mixture into them, whisking the mixture as you go.
    3. Return the pan to a low heat and stir constantly for 5-10 minutes, or until the custard has thickened. Remove from the heat and briefly whisk once more until smooth. Stir in the orange juice. Pour into a bowl, cover with clingfilm to prevent a skin forming and leave to cool completely, for at least 2 hours.
    4. Meanwhile, place the cornflour in a small pan and mix to a smooth paste by gradually adding the grapefruit juice and sugar. Bring to the boil, stirring constantly, until the mixture has thickened. Remove from the heat and allow to cool completely, covering with clingfilm to prevent a skin forming.
    5. Arrange the orange and grapefruit segments in 6 glasses, pour the sauce over, then top generously with the chilled custard. Decorate with a little orange zest.

    Your recipe note

    Edit your recipe note

    Cook's tips

    To make individual orange and cardamom custards, follow steps 1-3 and omit the citrus salad. Pour into 6 small chilled ramekins and refrigerate.

    Comments

    Average user rating

    0 stars