Looking for a punch of nutrients and flavor? This Orange Timbale recipe is one you will want to keep near and dear to you. It is great for those of you who are on a diet and trying to cut back on the sweets. This Orange Timbale is perfect for the mo…
nings to give you energy for the day and the vital nutrients your body needs. Let us know your thoughts in the comments and rating below. We are happy to read!
- orange juice (100 r.)
- 1 orange (cut in thin slices)
- 5 grams pectin (can be found in the baking or canned foods section of most supermarkets)
- sugar (as needed)
- 2 egg yolks
- 80 grams sugar
- 1/2 teaspoon vanilla
- 100 grams butter (sliced into cubes)
- 1/3 teaspoon salt
- 200 grams white flour
- 1 teaspoon baking powder
- 200 grams sugar
- 400 grams orange juice (warm)
- 8 oranges (peeled, sliced in small pieces)
- sauce (Orange, as needed)
- 200 grams heavy whipping cream
- 3 tablespoons water
- 1 teaspoon gelatine
- 1 tablespoon powdered sugar
- 1 tablespoon jam (orange)
- cookies (Sablee, baked)
- Place the orange slices in a cooking pot with cold water, boil them for 10 minutes, turn off the stove, dispose of the water and repeat this process 2 more times.
- Strain the orange slices while they cool off.
- Finely chop the orange slices and weight them.
- Add the oranges and the equivalent weight of sugar to a cooking pot, and boil at medium flame until it forms jam.
- Mix the white flour, baking powder, butter, and salt in a large bowl using a fork, until it forms crumbs.
- Mix the egg yolks, vanilla, and sugar in a different bowl, until it obtains a pale color.
- Add the eggs to the flour and beat until the flour is no longer visible and you obtain dough.
- Remove the dough from the bowl, cover with plastic wrap, and let it sit in the refrigerator for 30 minutes.
- Preheat the oven at 180 C 15 minutes before the dough is ready.
- Place the dough in the counter-top and flatten until its 5 millimeters tall.
- Separate the dough using a cookie cutter and bake at 180 C until they obtain a golden brown color.
- Heat the sugar in a cooking pot at medium-low flame. It will start melting and obtain a golden dark color.
- Carefully add the orange juice using a frosting sleeve and stir until there are no lumps.
- Place the oranges in a large bowl and half of the Orange Sauce.
- Place a layer of plastic film on a muffin tray and add a small layer of sliced oranges on each cup. Tap against the bottom of the tray to ensure they are firm and even.
- Mix the gelatin with water in a small bowl and let it sit until it obtains a spongy texture.
- Heat the gelatin for 10 seconds in the microwave, remove it from the microwave, and let it cool off.
- Mix the heavy whipping cream and powdered sugar using a food processor until it obtains a smooth texture.
- Add the gelatin to the food processor bowl and mix at slow speed until the cream thickens.
- Add the tablespoon orange jam to the bowl, stir until everything is mixed, and place the cream into a frosting sleeve.
- Fill the cups in the muffin tray with as much cream as desired and place a sablee cookie on top.
- Place the muffin tray in the freezer for 30 minutes or in the refrigerator for 1 hour. You can let it sit there as much as you like before removing from the freezer/refrigerator.
- Remove the Orange Timbales from the muffin tray, place on a plate with the sablee cookie facing downwards, and serve as cold as you like.