Pain D'oranges
Ingredients
Directions
Prepare the orange segments
Take off the peel from eight to ten oranges and divide into sections.
Run a knife between the skin and pulp and remove the pulp carefully.
Place the bare but unbroken pulp on a sieve to drain.
Roll each piece in powdered sugar.
Assemble the mold
Lay the sugared pieces overlapping in a ring around a cylindrical mold.
Fix the ring and cover it with clear jelly flavored with kirsch or maraschino.
Arrange the same ring around the outside of a double mold.
Fill the center with orange Bavarian, using the drained juice to flavor the Bavarian.
Serve
Serve with orange quarter cakes around the dish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Oranges
- Provide the main flavor and the segments that form the decorative ring.
- Powdered sugar (in the method)
- Sweetens the orange segments and gives them a light coating.
- Clear jelly (in the method)
- Sets around the segments to hold the ring together and add a glossy finish.
- Orange bavarian
- Forms the creamy filling that sets in the center of the mold.
The step that matters
Remove the pulp without breaking it. Segments that tear or stay attached to the skin leak juice and lose their shape, so the ring will not hold together when unmolded. Keeping each piece whole and draining it well keeps the jelly clear and the ring neat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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