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Gail Kordic's Caramel oranges with sabayon (TM6)

Gail Kordic's Caramel oranges with sabayon (TM6)
4.1 10 ratings
Prep. 15min
Total 50min
4 portions
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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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