Blood oranges, or blush oranges as they are often referred to, boast a distinctively tart, unique flavour. Their fiery red peel and flesh as well as their exquisitely coloured juice make for a a wonderful staple ingredient in a variety of dishes throughout their short-lived season in the late winter months.
Although the citrus fruit is perhaps synonymous with more healthy dishes such as juices and salads at a time of year with a focal point on well-being, this sumptuous dessert proves as a delicious not-so naughty treat.
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Serves 6Ingredients:
Ricotta Base:
3kg Blood Oranges
250g Caster Sugar
200ml hot water
50g Flaked Almonds
50g Shredded Coconut
1kg Ricotta
Blood Orange Coulis:
2-3 tbsp Corn starch
1 cup of blood orange juice
1/2 cup of caster sugar
1-2 drops of orange oil
Zest of 1 orange
Method:
Peel the outer skin from the oranges and then peel away any white plith from the inner segments.
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