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.
You can always use a towel. That is what I use. Remember, plastic is a relatively new product. Using a towel is good for your pocketbook, as you probably use the plastic once. A towel can be used over and over again. In addition, it's better for the environment.
Those look amazing and super cute! You are so lucky you did not use the dehydrated raspberries like I did... yuck... but everything else turned out well.
I made the Raspberry Eclairs and I need to warn people against using the dehydrated raspberries, they simply do not turn out well. It would probably be better to use a jam. I have my full review of the show's recipes here: https://www.speechlessinspa...
my mother watched you make chocolate eclairs recently and then you made some type of appetizer using the same base that you said would be good with mimosas. she wants me to print it for her but I cannot figure it out. started with a G
You made it correctly, the recipe is wrong IMO.Namoura is supposed to be made with semolina, not farina. Semolina has more gluten than farina and gluten absorbs and retains moisture. Also, the recipe I use has far more sugar. Like gluten, sugar helps holds in moisture from the yogurt and butter. IMO, this recipe doesn't have enough sugar or gluten to ke
I made it. Really terrible. The recipe doesn't say if the farina should be cooked. I thought it would be too moist cooked so I went with dry. I am guessing that was not correct as it came out drier than cornbread, even after I soaked it with honey.
In actual Martha Bakes segment S9/E2 for Australia ginger cookies, Martha leaves out the amount of Treacle she added to the mix! Someone missed that in proof/editing!!
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