2 navel oranges segmented (see note, below), juice reserved
1/2 cup orange marmalade
2 cups part-skim ricotta cheese
shortbread cookies for serving (optional)
Directions
In a small bowl, mix orange juice and marmalade to combine. Add orange segments; mix gently to coat. (To store sauce, cover and refrigerate up to 2 days.)
To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired.
SEGMENTING AN ORANGE: Using a sharp knife, slice off top and bottom of orange so it sits level on a work surface. Following its curve, cut away peel and white pith. Holding over a bowl, cut along both sides of each segment (close to membrane) to release. Squeeze membranes to collect additional juice.
That isn't the exact recipe. She's reduced the spices, the bicarb, and left out the anise completely. But looks like you can use 1/3 of Ian's recipe for a 2-layer 8" cake.
Hi Orin, you could substitute any flavored syrup, or just use sugar (though you'll probably need to add a bit more milk to the crepes, and you might want to add some vanilla or other flavor to the cream). As for heavy cream, yes that will work better.
Hi Marc! I'm planning to make it this weekend. I just wanted to ask what I can substitute with the maple syrup? And can I use a heavy cream instead of a whipping cream? Thanks! Cook on!
This sounds lovely and I would like to try it very soon. Do you let the salmon dry, from the ice bath on the paper towel lined wire rack? Then put in a bowl and toss with the dressing?Thanks
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