White chocolate adds a sweetness to this creamy, custardlike Italian dessert. The sunny Moro (or blood) orange sauce works just as well with navel oranges.
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2003
Moro Orange Sauce:
In small saucepan, sprinkle gelatin over 1/4 cup (50 mL) of the cream; let stand for 5 minutes. Heat over medium-low heat, stirring often, until dissolved.
In separate saucepan, heat together remaining cream, white chocolate, sugar and orange rind until steaming and chocolate is melted; remove from heat. Discard orange rind. Stir in gelatin mixture and buttermilk. Pour into six 6-oz (175 mL) ramekins or bowls; cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Moro Orange Sauce: Peel 3 of the oranges. Working over bowl to catch juices, cut off outer membranes. Cut between membranes and pulp to release fruit into bowl, squeezing membranes to extract all juice. Squeeze remaining oranges to make 2/3 cup (150 mL) juice.
In saucepan, bring orange juice, sugar and cornstarch to boil; cook, stirring, for 1 minute. Add orange sections. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)
Run knife around edge of each ramekin; turn out onto dessert plate. Serve with sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 77 mg
- Protein 5 g
- Calories 366.0
- Total fat 20 g
- Cholesterol 56 mg
- Saturated fat 13 g
- Total carbohydrate 43 g
- Iron 1.0
- Folate 10.0
- Calcium 13.0
- Vitamin A 15.0
- Vitamin C 58.0