Citrus Fruits, Caramelized Zest and Orange Ice Cream Pudding

Citrus fruits add a refreshing zing to the scorched egg foam. The photograph of the recipe is shown at the end of the article and it was taken by me. 

Ingredients:

2 large oranges, segmented

100g caster sugar

1 pink grapefruits, segmented

3 soft amaretti biscuits

40 ml Grand Marnier, boiled to reduce by half

3 egg yolks

110ml whipping cream

4 scoops vanilla ice cream

Procedure:

1. Peel the oranges and reserve the largest pieces. Remove the pith from the skin using knife then cut the zest into match stick-sized strips. Place in a pan of cold water and bring to boil; then drain.

2. Place 50g of sugar and add 50ml of water in a pan then bring to boil. Reduce heat and wait about three minutes until the bubbling slows down; add in the zest match-sticks and allow to bubble for 4-5 minutes, then remove from heat. Take out the zest put into a sieve to cool. Reserve.

3. Arrange alternate segments of orange and grapefruit around four ovenproof plates; crumble amaretti biscuits in the center of each plate.

4. Pour the reduce Grand Marnier in to a bowl and set over a pan of boiling water. Add the egg yolks and whisk until doubled in volume. Remove from the heat and whisk until cool.

5. In another bowl, whip 50g caster sugar and the cream into soft peaks. Combine the cream thoroughly with the egg mixture; careful not to over mix.

6. Spoon the egg foam over the fruit  and place each dish over a hot grill, turning from time to time. Within 1-2 minutes the fruit will have a golden coating. Take out and cool.

7. Put a scoop of ice cream on top of the biscuits and finish with caramelized zest.