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Top 5 dishes made from Grand Marnier OR Cointreau *optional
1 . Orange Granita
Orange Granita
Summer in Japan, where I grew up, is very hot and humid. When I was a child, shaved ice with colourful syrup was a treat on a hot summer day. However, I don’t enjoy it these days. First of all, I don’t have an ice shaver and I can’t make it at home. But the main reason is I don’t want to eat the syrup of artificial flavours and colours. Freeze real fruit juice, that can be sweetened, then break up the frozen juice into crystals using a fork. It’s so easy to do. 100% natural and delicious.
Ingredient
1 cup
100% Orange Juice
1 teaspoon
Grand Marnier OR Cointreau *optional
Cooking instructions
* Step 1
Add Caster Sugar and Grand Marnier (OR Cointreau) to Orange Juice, and mix well.
* Step 2
Pour the mixture into a container and leave in the freezer until icy.
* Step 3
Use a fork to break up into crystals and enjoy. You may wish to enjoy it with ice cream.
Note: if there is a photo you can click to enlarge it
2 . Orange Bavarois
Orange Bavarois
Based on my ‘Basic Bavarois’ recipe, you can make a variety of Bavarois in different flavours. Today I replaced Milk with Orange Juice and made this delicious dessert. Topping is optional, but I strongly recommend to add some fresh Orange segments. Today I mixed the Orange segments with a little Sugar and Grand Marnier, but this topping is for grown-ups only.
Ingredient
2 teaspoons
Gelatine Powder
2 tablespoons
Water
1 cup
Orange 100% Juice
1 teaspoon
Sugar
1 teaspoon
Grand Marnier OR Cointreau *optional
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
* Step 2
Heat Orange Juice in a saucepan until just starting to boil. Remove from heat, add soaked Gelatine, and mix well until Gelatine dissolves completely.
* Step 3
Beat Egg Yolks and Sugar in a bowl until pale, gradually add the hot Orange Juice mixture, and whisk well. Return the mixture to the saucepan, and heat over low heat, whisking (OR stirring) constantly, until slightly thickens. DO NOT boil.
* Step 4
*Note: This process is optional. As Egg Yolks can be cooked by the hot Orange Juice mixture, you don’t need to heat it if you prefer.
* Step 5
Add Grand Marnier (OR Cointreau), mix to combine, then cool the mixture. *Note: Dip the bottom of the saucepan into cold water to speed up, then transfer to a mixing bowl and place in the fridge.
* Step 6
When the mixture has started thickening, add softly whipped Cream, and mix to combine.
* Step 7
Pour into serving glasses OR jelly moulds. Place in the fridge and leave to set completely.
* Step 8
To make topping, combine Orange segments, Sugar and Grand Marnier (OR Cointreau), and set aside in the fridge.
* Step 9
Before serve, place some Orange segment and juice on the Bavarois.
Note: if there is a photo you can click to enlarge it
3 . Cumquat Preserve
Cumquat Preserve
It is not typo. ‘Kumquat’ is spelled ‘Cumquat’ in Australia. One of my neighbours planted some Cumquat trees because they are pretty. Now the trees are fruiting but she doesn’t like the fruit. She felt a little ashamed of wasting the fruit and asked me if I want them. YES, PLEASE! Now I have a jar of delicious Cumquat Preserve that I can enjoy for a while.
Ingredient
500 g
Cumquats (Kumquats)
1 cup (250 g)
Sugar
1-2 teaspoons
Grand Marnier OR Cointreau *optional
Cooking instructions
* Step 1
Wash Cumquats, slice off the top, cut in half and remove pips, then place in a saucepan.
* Step 2
Add Sugar and mix, and set aside for 20 to 30 minutes. No need to add water as plenty of juice should come out. However, if the skin is rather thick and hard, you could add some Water and cook longer.
* Step 3
Bring to the boil and simmer for 30 minutes or until the juice is thickened but still runny. Add Grand Marnier if you like. Keep in a sterilised jar with a lid.
Note: if there is a photo you can click to enlarge it
4 . Orange Yoghurt Mousse
Orange Yoghurt Mousse
Because my ‘Blueberry Yoghurt Jelly Dessert’ was so successful, I altered it to create another jelly dessert. I used Orange Juice instead of Milk and Cream, and added Yoghurt and Egg White. Because I added 1 tablespoon Grand Marnier, the result was almost Grand Marnier Mousse! WHEW!!! Please add it with caution, and of course Grand Marnier is optional.
Ingredient
2 teaspoons
Gelatine Powder
2 tablespoons
Water
1/2 cup
Orange 100% Juice
2 tablespoons
Caster Sugar
1-2 teaspoons
Grand Marnier OR Cointreau *optional
1/2 cup
Greek Yoghurt
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
* Step 2
Place Orange Juice and Sugar in a large heat-proof bowl and microwave and bring to the boil. *Note: This process can be done using a saucepan.
* Step 3
Add soaked Gelatine, mix well until Gelatine dissolves, then whisk in Yoghurt. Add Grand Marnier (OR Cointreau) for flavour, but it is optional. Set aside in the fridge until it’s started to set.
* Step 4
Beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add 2 tablespoons Caster Sugar, beating well, until thick and glossy. Add to the slightly thickened jelly mixture and mix to combine.
* Step 5
Pour the mousse mixture into serving glasses. Place in the fridge and leave to set completely. *Note: You can set the mousse in a container, and serve the set mousse to serving glasses or plate.
* Step 6
Place some Orange segments on top and serve.
Note: if there is a photo you can click to enlarge it
5 . Apricot Sauce
Apricot Sauce
This delicious ‘Apricot Sauce’ can be made so easily using Dried Apricots. If you add more Sugar and less Water, it would be an instant Apricot Jam. This sauce goes so well with cheesecake, ice-cream, pancakes, or etc. I no longer buy Apricot Sauce or Apricot Jam.
Ingredient
100 g
Dry Apricots
1/4 cup
Caster Sugar
1/4 cup
Water
1 tablespoon
Lemon Juice
1-2 teaspoons
Grand Marnier OR Cointreau *optional
Cooking instructions
* Step 1
Place Dried Apricots in a saucepan, cover with water and simmer for 15 to 20 minutes or until Apricots are soft. Discard the water.
* Step 2
Add Caster Sugar, Water, Lemon Juice and liqueur. Blend until smooth.
Note: if there is a photo you can click to enlarge it
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