Frozen orange curd with orange sherbet - Mark Best by Mark Best. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Frozen orange curd with orange sherbet - Mark Best

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Ingredients

0 portion(s)

Orange sherbet

2 oranges
50 g icing sugar
1 pinch citric acid
1 pinch tartaric acid

Frozen orange curd

170 g unsalted butter, chilled, cut into pieces (1-2 cm)
250 g orange juice (approx. 4 oranges)
30 g lemon juice
200 g caster sugar
9 eggs

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6

16h 10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Birthday Children birthday Party Dessert Freezing Ice cream

Recipe's preparation

Orange sherbet

1. Preheat oven to 60C. Line a baking tray with baking paper and set aside.

2. Peel oranges and set aside flesh for juice.

3. Place peel onto prepared baking tray and dehydrate in oven for 8 hours or overnight (60C), or until peel is crispy.

4. Place dehydrated peel into mixing bowl and mill 1 min 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.

5. Add remaining Orange sherbet ingredients and mix 10 sec/speed 9.

6. Pass sherbet through a fine mesh sieve into a sealable container. Cover and set aside until needed. Clean and dry mixing bowl and fine mesh sieve.

Frozen orange curd

7. Place a bowl onto mixng bowl lid and weigh butter into it. Place into refrigerator until needed.

8. Place all remaining orange curd ingredients into mixing bowl and cook 8 min/80C/speed 4.

9. Scrape down sides of mixing bowl with spatula, then mix 3-4 min/speed 2.5, slowly adding reserved chilled butter through hole in mixing bowl lid.

10. Pass curd through a fine mesh sieve into a bowl. Transfer into two shallow freezable containers. Place into freezer to set for a minimum 5-6 hours or overnight.

11. Remove curd from freezer and allow to sit at room temperature for 10 minutes.

12. Place 1/2 of the curd into mixing bowl and churn 30-40 sec/speed 7, with aid of spatula. Transfer into a large feezable container.

13. Place remaining curd into mixing bowl and churn 30-40 sec/speed 7, with aid of spatular. Transfer into container with other curd. Place curd back into the freezer to reset for approx. 1-2 hours or until needed.

14. To serve place one-two scoops of frozen curd into a serving bowl and dust with organge sherbet.