Gail Kordic's Caramel oranges with sabayon (TM6)

Gail Kordic's Caramel oranges with sabayon (TM6)

4.0 9 ratings

Prep. 15min

Total 50min

4 portions

Ingredients

Oranges in caramel syrup

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

Sabayon

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

Difficulty

easy

Nutrition per 1 portion

Sodium 27.3 mg

Protein 6.5 g

Calories 2128.5 kJ / 506.8 kcal

Fat 7.6 g

Fibre 5.4 g

Saturated Fat 2.3 g

Carbohydrates 105.3 g

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