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Buttermilk Custard with Navel Oranges in Red Wine Syrup

Feb 1, 2011
buttermilk custard with navel oranges in red wine syrup recipe
Quentin Bacon

Red wine, sugar, and seasonings become a sweet jewel-toned syrup, which offsets the tangy custard in this elegant dessert.

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Cal/Serv:
Yields:
Prep Time: 0 hours 25
Total Time: 2 hours 15
Ingredients
envelope powdered gelatin
cold buttermilk
heavy cream
sugar
2 tbsp. sugar
kosher salt
bottle light red wine
black peppercorns
navel oranges
red navel oranges
Directions
  1. Fill a double boiler with water and set over low heat, bringing water to a simmer. Meanwhile, in a small bowl, sprinkle gelatin over buttermilk and allow to soften and expand, about 1 minute. Pour gelatin-buttermilk mixture into top of double boiler and heat, stirring constantly, until gelatin is completely dissolved, about 2 minutes, making sure liquid does not boil. Remove from heat and set aside.
  2. In a medium saucepan over medium-high heat, bring heavy cream and 1 cup plus 2 tablespoons sugar to a boil. Remove from heat and add to gelatin-buttermilk mixture. Stir to combine, then pour mixture through a fine-mesh strainer. Season with salt. Divide custard among 6-ounce glasses and refrigerate until chilled and set, about 2 hours.
  3. Meanwhile, in a large saucepan, combine wine, remaining 2 cups sugar, peppercorns, orange peel, and 1 teaspoon salt and bring to a boil. Lower heat and simmer, uncovered, until mixture is reduced by one-third, 20 to 30 minutes. Remove from heat and let cool.
  4. Divide orange segments over custards in glasses, then top fruit with 3 to 4 tablespoons red wine syrup and serve immediately. Any extra syrup can be stored in an airtight container in the refrigerator for up to 6 months.





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Buttermilk Custard with Navel Oranges in Red Wine Syrup
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Date: 10.12.2018, 13:15 / Views: 42534