Gail Kordic's Caramel oranges with sabayon (TM6)
TM6

Gail Kordic's Caramel oranges with sabayon (TM6)

4.0 (9 ratings)

Ingredients

Oranges in caramel syrup

  • 4 blood oranges, room temperature (see Tips)
  • 120 g freshly squeezed blood orange juice (approx. 2 oranges)
  • 250 g white sugar
  • 1070 g water
  • 20 g glucose syrup
  • 50 g white vinegar

Sabayon

  • 80 g white sugar
  • 6 egg yolks (see Tips)
  • 60 g dry white wine

Nutrition
per 1 portion
Calories
2128.5 kJ / 506.8 kcal
Protein
6.5 g
Carbohydrates
105.3 g
Fat
7.6 g
Saturated Fat
2.3 g
Fibre
5.4 g
Sodium
27.3 mg

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