Orange Mould (2)

Indulge in the bright and refreshing flavors of Orange Mould (Variant 2), a delightful dessert that celebrates the natural sweetness and zesty tang of oranges and lemons. This variation of Orange Mould is a straightforward yet captivating dessert that offers a burst of citrusy goodness. With a simple combination of fresh citrus juice, sugar, eggs, and cornflour, this dessert is a celebration of nature’s flavors in their purest form.

INGREDIENTS:

• Juice of 7 oranges
• Juice of 1 lemon
• 6 oz. of sugar
• 4 oz. of Allinson cornflour
• 4 eggs
• Water

PREPARATIONS:

1. Gather all the necessary ingredients for Orange Mould (Variant 2): oranges, lemon, sugar, Allinson cornflour, eggs, and water.

MAKING ORANGE MOULD (Variant 2):

1. Start by juicing the 7 oranges and 1 lemon to extract their vibrant citrus juices. You’ll need both the sweetness of the oranges and the zesty tang of the lemon to create a balanced flavor.
2. Add enough water to the freshly squeezed fruit juice to create a total of 1 quart (4 cups) of liquid. This ensures the right consistency for the dessert.
3. In a saucepan, combine 1 1/2 pints of this citrus liquid with 6 oz. of sugar. Place it over the heat and bring it to a boil. The sugar will sweeten the mixture as it thickens.
4. In a separate bowl, combine the remaining 2 oz. of Allinson cornflour with the remaining liquid. Mix until the cornflour is fully smoothed out.
5. Once the liquid on the stove is boiling, gradually add the cornflour mixture to it, stirring continuously. This will thicken the mixture into a custard-like consistency. Continue to stir for 5 to 8 minutes to ensure the cornflour is well-cooked.

ADDING THE EGGS:

1. In another bowl, whip up the 4 eggs until they are well combined and slightly frothy.
2. Carefully stir the whipped eggs into the thickened citrus mixture. Be gentle to avoid curdling the eggs. This step adds a richness and creaminess to the dessert.

SETTING THE ORANGE MOULD:

1. Pour the completed mixture into a wetted mould. The wetting prevents the mixture from sticking and helps it release easily when serving.
2. Allow the mould to cool to room temperature before transferring it to the refrigerator. This will enable the Orange Mould to set and chill thoroughly.

SERVING:

Once set, the Orange Mould can be turned out of the mould and served whenever desired. This uncomplicated yet delightful dessert is best enjoyed on its own, allowing the pure citrus flavors to shine through.

YIELD:

The number of servings produced by this recipe depends on the size of the mould used.

TIPS:

• Use ripe and fresh oranges and lemons to capture the fullest flavor in your Orange Mould.
• Gradually add the cornflour mixture to the boiling liquid to prevent lumps from forming.
• For added visual appeal, consider garnishing the Orange Mould with citrus zest or thin slices of orange and lemon before serving.

In conclusion, Orange Mould (Variant 2) is a straightforward yet delightful dessert that pays tribute to the natural sweetness and zesty tang of citrus fruits. This recipe captures the essence of oranges and lemons in their purest form, celebrating the flavors of nature in a simple and satisfying dessert. Orange Mould (Variant 2) is the perfect choice for those who appreciate the bright and refreshing taste of citrus.

The journey to creating this dessert begins with the careful extraction of citrus juices from 7 oranges and 1 lemon. These juices, both sweet and tangy, form the heart of the dessert and provide the signature citrus flavor.

To create the right consistency and volume for the dessert, the freshly squeezed fruit juices are combined with water, resulting in a quart (4 cups) of liquid. This liquid is then heated on the stove, where it is sweetened with 6 oz. of sugar. The sugar not only adds sweetness but also helps thicken the mixture as it boils.

In a separate step, the remaining 2 oz. of Allinson cornflour are smoothed out with the reserved liquid. This mixture is then gradually added to the boiling citrus liquid, creating a custard-like consistency. Stirring continuously for 5 to 8 minutes ensures that the cornflour is well-cooked and the mixture thickens to perfection.

To add a creamy and rich texture to the Orange Mould, 4 eggs are whipped until frothy and then carefully stirred into the thickened citrus mixture. This step enhances the dessert’s flavor and mouthfeel.

The final touch is to pour the completed mixture into a wetted mould, where it sets and chills. This allows the Orange Mould to take on the desired shape and firm texture.

Once set, the Orange Mould can be turned out of the mould and served. Its uncomplicated nature allows the pure citrus flavors to shine through, creating a dessert that’s both vibrant and satisfying.

In conclusion, Orange Mould (Variant 2) is a celebration of the simple joys of citrus fruits. It’s a dessert that showcases the natural sweetness and zesty brightness of oranges and lemons, making it a delightful choice for those seeking a taste of pure citrus goodness.