Orange Rum Delight
Delight your palate with Orange Rum Delight by Chef Angelo Musa. Brown sugar meringue, orange marmalade, and rich buttercream come together in this exquisite recipe from la Perruche. Perfect for...
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Cooking tools:
- Food processor
- Hand mixer
- Piping bag
- Half-sphere mold
- Fine-mesh sieve
- Spray gun
- Refractometer
- Instant-read thermometer
- Kitchen scale
- Oven
- Stove
- Saucepan
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Refrigerator
Ingredients
- 150 g la Perruche brown sugar
- 150 g agg whites
- 150 g la Perruche brown sugar (ground into icing sugar)
- la Perruche brown sugar to decorate
- 435 g oranges
- 200 g water
- 250 g la Perruche brown sugar
- 30 g orange juice
- 65 g de lemon juice
- 180 g milk
- 4 vanilla pods
- 30 g vanilla extract
- 115 g la Perruche brown sugar
- 115 g egg yolks
- 840 g butter
- 100 g egg whites
- 30 g inverted sugar syrup
- 110 g glucose
- 185 g egg whites
- 185 g la Perruche brown sugar
- 125 g egg yolks
- 130 g T 55 flour
- 50 g Maïzena® cornflour
- Yellow food colouring
- Red food colouring
- 2 g fleur de sel
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