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Zest and juice four of your oranges, place in the same bowl. Cut the other two in half and scoop out the orange flesh.
Whisk egg yolks until light and creamy, then mix in the zest and juice.
In a blender, whip the egg whites to stiff peaks then fold in 150g of caster sugar, continue to whip. Pour in the yolks and orange juice and mix until completely combined.
Take the scooped out orange flesh and roughly chop it, combine in a saucepan with the other 150g of sugar, a splash of orange juice and cook to a toffee, remove from pan and pour onto baking paper to set.
Mix the gelatin powder with a small amount of hot water until all dissolved then mix through the egg whites and yolks.
Pour this mixture into the orange halves or ramekins and set in the fridge for at least 2 hours.
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