Orange à la Norvegienne
Orange à la Norvegienne is an exciting French meets Scandinavian dessert of ice cream frozen in an orange that's easy and unexpected- perfect for guests.
Servings: 6
Ingredients
- 1 pint nonfat vanilla frozen yogurt
- ⅛ teaspoon cardamom
- 1 tablespoon honey something light that won’t overpower the cheese- I used acacia
- 1 tablespoon milk cream works too
- ¼ cup fresh goat or sheep milk you want soft, spreadable
- 4-6 grapefruits or oranges depending on size
- 2 egg whites
- 1 cup granulated sugar
Instructions
- Cut one end off the citrus fruits (keep the most level side- you can test this by propping them on either the stem side and the navel and seeing how much it wants to roll).
- Scoop out most of the fruit. A citrus knife becomes a reasonable purchase for this recipe- I found mine in the back of the drawer and was happy I had it.
- Set the hollowed out fruits in a freezer safe pan.
- Combine the frozen yogurt, cardamom, honey, milk and cheese in a blender or food processor. Blend until smooth.
- Spoon into the citrus and freeze.
- When you’re ready to serve it, remove the fruits from the freezer. You want the ice cream to soften slightly before you serve it, so while that’s happening, make the meringue batter. Beat the whites at a high speed until stiff peaks form. Then gradually add in the sugar.
- Spoon or pipe on top of the frozen fruit.
- Torch or broil the tops to get a lovely marshmallow look.
- Serve with a grapefruit spoon and dig in deep to get meringue, frozen yogurt and a little citrus infusion.
Notes: I found it helpful to serve the Orange à la Norvegienne in ramekins. Since they’re heat safe, I wasn’t worried about them while using the torch.
