Iced Jaffa cream in orange basket

Name: Iced Jaffa cream in orange basket
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 small organic oranges (approx. 180 g each); 6 large oranges (about 300 g each); 125 g Mascarpone; 25 g Icing sugar; 50 g Dark chocolate coating; 50 g Whipped cream; 50 ml Milk

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 small organic oranges (approx. 180 g each)
6 large oranges (about 300 g each)
125 g Mascarpone
25 g Icing sugar
50 g Dark chocolate coating
50 g Whipped cream
50 ml Milk

Directions

1
Wash organic oranges hot and dab dry. Rub the skin off 1 organic orange. Peel the grated organic orange and 4 large oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins. Place the orange fillets and juice as flat as possible in a freezer bag, seal and freeze for at least 5 hours.
2
Cut 1 organic orange into slices. Cut 2 large oranges in half, squeeze and remove the skins from the orange peel. Freeze the orange peels as well.
3
Place 50 ml squeezed orange juice, mascarpone, icing sugar and grated orange peel in a tall container, blend with hand blender. Coarsely break frozen orange fillets, let them thaw and gradually add them to the mascarpone cream with a hand blender.
4
Roughly chop the chocolate coating. Bring cream and milk to the boil in a saucepan. Remove from the stove. Add the chopped chocolate coating to the cream and milk mixture and melt while stirring. Pour orange ice cream into the frozen orange peel. Drizzle with the chocolate sauce. Decorate with the orange slices.