Gratinated orange salad with streusel

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Orange salad

4 oranges
2 figs, dried
3 dates, Medjool
Cut off the orange peel and pith. Thinly slice the oranges and figs. Cut the dates into strips.
Arrange alternative layers of overlapping orange, fig and date in the greased porcelain dish.
2 tbsp orange syrup
2 tbsp Grand Marnier
1 tsp vanilla paste
Mix the orange syrup, Grand Marnier and vanilla paste together well and drizzle over the orange salad.

Streusel

30 g almond macaroons
25 g butter, cold
2 tbsp plain flour
2 tbsp sugar
Crumble the almond macaroons. Cut the butter into small cubes.
Put the macaroons, flour and sugar in a mixing bowl and rub in the butter. Sprinkle the streusel over the orange salad.
Put the porcelain dish on the wire shelf in the cold cooking space. Cook.
Hot air humid 230°C for 15 Mins
500 ml ice cream, e.g. nougat
Some pistachios, chopped
Arrange the warm orange salad on the plates and scatter over the chopped pistachios. Serve with a scoop of ice cream.
  • porcelain dish ½ GN
  • Wire shelf
Quantity Ingredient
30 g almond macaroons
4 oranges
3 dates
2 tbsp sugar
500 ml ice cream
2 figs
2 tbsp orange syrup
Some pistachios
2 tbsp Grand Marnier
1 tsp vanilla paste
25 g butter
2 tbsp plain flour

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