Trying to find the perfect balance in a dinner is not always easy. I often start by deciding the main course, then the first coarse and /or the appetizers. The dessert is always my last step: pretty, colorful, not too heavy, manageable portions.
Fresh oranges are abundant in December. In one of my older cookbooks, one of Marie-Claire Quittelier, I found this lovely recipe.
The recipe is enough for 5-6 little cakes. I used ready made puff pastry as base. Cut the right sized circles out of the dough. Cover each little cake form with baking paper. Make a few holes with a fork. Cover firmly with baking paper. Prebake in the oven at 180° for approximately 30 mins. Cool down.
Mix 6 eggs, 2 egg yolks, 100 grams of sugar, the zeste of 1 orange, 100 ml of fresh orange juice, 1 table spoon of chopped rosemary in a small pan. Heat au bain marie. Stir constantly. Add 125 grams of butter in small portions. The mixture will start to thicken. Keep on doing this for approx 12 mins. Cool down, cover with cling film.
Remove the skin of a few oranges (4-5 depending upon the size). Cut them in thin slices. Put on baking paper. Spread some powder sugar and chopped rosemary. Grill until caramelized.
Spread the cream in the cups. Spread the slices. Serve.
PS leftovers =doggie bags 😉