Truffle ice cream on caramel oranges

Name: Truffle ice cream on caramel oranges
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp 1/2 + 2 large oranges; 2 tablespoons (40 g) Sugar; 1 tablespoon (10 g) butter/margarine; 1 TABLESPOON Lemon juice; 400 ml Cream truffle ice cream; 7-10 Tbsp rum-plated; 2 TEASPOONS chopped pistachios and; 7-10 Tbsp Icing sugar; 7-10 Tbsp Orange slices; 7-10 Tbsp and mint

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp 1/2 + 2 large oranges
2 tablespoons (40 g) Sugar
1 tablespoon (10 g) butter/margarine
1 TABLESPOON Lemon juice
400 ml Cream truffle ice cream
7-10 Tbsp rum-plated
2 TEASPOONS chopped pistachios and
7-10 Tbsp Icing sugar
7-10 Tbsp Orange slices
7-10 Tbsp and mint

Directions

1
First squeeze half the orange. Peel the remaining oranges so that the white skin is completely removed. Cut the oranges into thin slices
2
Caramelise the sugar at medium heat in a pan until golden. Add fat and melt in it. Add lemon and orange juice (approx. 4 tbsp.) and simmer briefly. Steam orange slices briefly in it and take them out. Leave everything lukewarm or to cool completely
3
Arrange orange slices with sauce. Form balls from the ice cream or portion the ice cream with a tablespoon. Arrange each on the oranges. Sprinkle with pistachios and icing sugar. Decorate as you like with orange slices and mint