Uncannily just a few days before Earth Day we got a paramount wake-up call disrupting us all out of our comfort zones. It reminds us of how small and helpless we really are doesn’t it? The chaos caused around the world due to the airspace shutting down in most of Europe was of such a magnitude that I am sure we’ll be feeling it repercussions for months, if not years. Not to mention the impact the ash cloud will have on our atmosphere for the coming months.
Today as I sat on the terrace with my girlfriend, soaking up the sun, I noticed the condensation trails behind the shiny metallic speck in the sky. The familiar sight of airplanes flying again made me breath out loud. Ironically, on Earth Day the airspace around us re-opened, at least temporarily. There was an eerie emptiness up there the past few days.
Nature, it can be scary and stunning at the same time. After seeing the extraordinary pictures of this natural phenomenon I was left breathless.
It was the perfect kind of day to enjoy the green grass, the baby blue skies and the marguerite blooming all around my yard. The perfect kind of day to sit outside and contemplate Earth Day, in all it’s glory and calamity.
Blood oranges – before they totally disappear from the markets, I thought I should quickly share a lovely dessert recipe for you to indulge in.
These lovely citrus fruits with their red-tinted exterior are my weakness. The real surprise comes when the fruit is cut open to reveal it’s pink to crimson flesh.
We’ve enjoyed the short but sweet blood orange season with all sorts of sweet and savory treats. My favorite were a these creamy pot-au-creme. They offer a perfect citrus aroma with a delicious custard – and are just moreish!
Blood Orange Pot-Au-Creme with Dulce De Leche
Printable version of recipe here
- Preheat the oven to 160°C.
- Put the orange zest, juice, egg yolks and sugar in a food processor and process until combined.
- Pour the thickened cream into a saucepan and heat over medium heat, bringing it to just below boiling point. Stir the orange mixture into the heated cream, then divide the mixture among six 120ml ramekins.
- Place the ramekins in a large roasting pan, then pour in enough boiling water to come halfway up sides of the ramekins. Bake the cream mixture in the oven for 30 minutes until the mixtures have just set. They will still be slightly wobbly but will set further as it cools.
- Carefully remove the roasting pan from the oven and gently remove the ramekins from the water. Cool for 20 minutes, then chill in the fridge for 2-3 hours until firm.
- Before serving top each ramekin with a good drizzle of dulce de leche and sprinkle with chopped pistachios.
The creams are full of sweet and mellow flavor. The blood orange gives subtle hints of raspberry and strawberry making this a deliciously aromatic dessert. Perfect for a beautiful Spring day like today.
For those who read the first part of my food photography and styling interview over on Learn Food Photography and Styling will be happy to hear the second part of the interview is now up. In this I share with you my favorite food photographers, a few tips and tricks on food styling and what points I consider when taking a specific shot. Hope you enjoy it!
Have a great weekend!
You might like these dessert ideas from WFLH:
|Blancmange, Quark with a Strawberry Compote||Chocolate Chile Pots De Crème||Crème Caramel - Chocolate and Raspberry|
All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First