Wednesday, 12 December 2012

Oranges with Coconut, Orange and Brandy Cream, and Honeycomb Crunch Topping

This is such a quick and easy dessert to make, and can be made a day in advance and then just crumble on the honeycomb before serving! Which also makes it a great last minute dessert when you have unexpected guests over at Christmas!
This has got a splash of brandy in it, but is just as delicious without if you are avoiding alcohol. It is pretty good for you too, as it is full of fresh orange segments and coconut cream which, while high in fat is mostly good fat and high in Lauric acid which is great for warding off colds and viruses!

Makes 4 servings

4 Large Oranges
2 Cartons of Coconut Cream (I use Blue Dragon)
2 Tbsp of Icing Sugar
2 Tbsp of Brandy
1 Tsp of Yuzu Citrus Syrup (Available in Supermarkets)
Grated Zest of 1 Orange

You can either buy it from the supermarket already made in little packets in the cake aisle for Christmas convenience, or follow this simple recipe:

1/2 Cup Golden Granulated Sugar
4 Tbsp of Golden Syrup
1.5 Tsp of Bicarbonate of Soda

First make the honeycomb. Pop a pan on the heat and add the sugar and golden syrup. Do not be tempted to stir it, let it heat, melt and then boil into a maple syrup colour, this will take around 3 minutes. Take off the heat and add the bicarb while whisking vigorously. Turn out onto some non-stick baking paper and allow to set hard.
Next slice your oranges into segments making sure to get rid of all the sour pith. Then In a bowl add the coconut cream. Then coconut cartons will contain some water too, make sure to drain this away so you are left with just the thick cream. To this add the icing sugar, brandy, yuzu and orange zest. Whisk until combined and smooth. Then layer into your tumblers or bowls; orange segments, cream, orange segments, cream and then finish with a crumble of your honeycomb, and serve!

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