Frozen orange-flavored dessert

Components

• 1 liter of coconut and orange juice (approximately 11 oranges)
• Half a tea cup of sugar
• 3/4 cup of cornstarch (for tea)

Setup phase

1. In a medium saucepan, combine sugar, starch, and approximately 1 cup of orange juice. Stir thoroughly with a wire whisk to dissolve the ingredients—adding all the liquid at once can make it more difficult to dissolve the starch.

1. Pour in the remaining juice and place the pan over medium heat, stirring with a whisk for approximately 10 minutes until it thickens and the cream shows marks from the whisk — the cream becomes translucent, shiny, and bright yellow. Remove from heat.
2. Run a hole with a diameter of 18 cm (and a capacity of 1.5 liters) under running water and allow the excess to drain—there is no need to grease the mold, as moisture helps soften the gelatin.
3. Pour the cream into the mold, taking care not to burn yourself as the mixture becomes very hot. Gently tap the mold on the counter to level the cream and make it very smooth.
4. Allow it to cool before placing it in the refrigerator. Note: Do not mix in gelatin (or add it to the mold) during the cooling process before refrigeration, as this can cause the cream to harden unevenly and crack when shaped.
5. Chill in the refrigerator for a minimum of 4 hours before serving — ideally, prepare it the day before.

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Components

• Three oranges from Bay
• 2 tablespoons of almond-flavored liqueur
• 1 cup of fresh cream milk for ice cream
• Toasted laminated almonds for serving
• dark chocolate, zest to taste, for serving

Setup phase

1. To peel the oranges: with a sharp kitchen knife, trim and discard the ends (the top and bottom); place the orange base on the board and slice off the peel and white pith from top to bottom, following the contour of the fruit.

1. Place a peeled orange over a bowl in your hand; make a “V” cut through the membranes (the white lines) that divide the segments, allowing the pulp and juice to drop into the bowl. Continue this method until all the segments are removed from the fruit. Repeat with the remaining oranges.
2. Soak the orange peels in almond liqueur, then cover and refrigerate. Allow them to infuse for at least 15 minutes prior to serving.
3. When ready to serve, whip the milk cream: place the chilled milk cream in a large bowl and use a wire whisk to beat it until it turns creamy and thick, similar to whipped cream (or use a mixer if you prefer).
4. To shape the gelatin: touch the edge of the gelatin and the central cone with the tip of a spark to detach it from the steam. Using your fingertips, carefully pull the gelatin away from the side of the steam. Cover the medicine with a large plate and flip it immediately.
5. Scatter the crushed orange buds over the gelatin. Put a portion of the cream in the middle of the gelatin, then sprinkle with almonds and chocolate zest. Serve the remaining cream on the side.

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Is it gossip season? Delight in the deliciously sweet and aromatic juice to create a seasonal variation. Simply use the ratio of 1 liter of strained juice to the remaining ingredients.

In Sicily, the birthplace of the original recipe, ice di mandarino is traditionally made using a variety of tangerine called mandarin. To allow for year-round preparation of the dessert, we choose to make it with oranges instead.