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Frozen orange curd with orange sherbet - Mark Best



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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
  • 6
    16h 10min
    Preparation 10min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

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

  2. 2. Peel oranges and set aside flesh for juice.

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

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

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

  6. 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.

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

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

  10. 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.

  11. 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.

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

  13. 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.

  14. 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.

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


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