Orange and Caramel Bombe from The Great Ice Cream Book by Jon Croft
To make the sorbet, dissolve the sugar in the water over a low heat. Bring to the boil and boil gently for 10 minutes. Add 1 tablespoon lemon juice. Put the rinds in a basin, pour over the boiling ...
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Ingredients
- 2 oranges, peeled and segmented
- 1 lb. (450 g.) granulated sugar
- 6 fl.oz. (175 ml.) water
- juice 3 oranges and 1 lemon, mixed
- 2 egg whites, whisked
- 1 large tin condensed milk
- 1 pint (575 ml.) single cream
- 1 tablespoon lemon juice
- grated rind 1 orange
- grated rind 1 lemon
- ½ pint (275 ml.) water
- 4 oz. (125 g.) castor sugar
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