Full of vitamin C and other health-promoting antioxidants, this luscious, red-fleshed citrus fruit also brings its sweet tang to this trio of treats.
Blood Orange Curd Crepes with Ice-Cream and Burnt Orange Sauce
Serves 4
Ingredients:
vanilla-bean ice-cream, to serve
Blood-Orange Curd
110g caster sugar
4 egg yolks
125ml blood-orange juice
250g unsalted butter, chopped
Crepes
1 cup plain flour
1 tbsp caster sugar
1½ cup milk
1/4 cup unsalted butter, melted, plus extra for brushing
2 egg yolks
Burnt Orange Sauce
½ cup caster sugar
½ cup blood-orange juice
Method:
To make the curd, place sugar and egg yolks in a heatproof bowl over a pot of simmering water; whisk until sugar dissolves and mixture is light and fluffy. Slowly add orange juice, whisking until incorporated. Gradually add butter; whisk until melted. Whisk for 4-5 minutes, or until mixture coats the back of a spoon. Set aside to cool at room temperature.
To make the crepes, place flour, 1 tablespoon sugar, milk, butter, and egg yolks in a bowl; whisk until smooth and runny. Pour batter into a jug.
Heat a 22cm nonstick pan over medium heat, brush with extra butter and pour in batter to thinly cover the pan’s base. Cook for 1-2 minutes on each side. Flip onto a plate; repeat with remaining batter.
To make the Burnt Orange Sauce, wipe pan, add 1/2 cup caster sugar with 2 tablespoons water. Cook, stirring, until sugar melts. Continue to cook until sugar turns a deep golden colour. Add orange juice; mix until combined.
Spread crepes with curd and fold. Top with ice-cream and burnt-orange sauce.
