Orange Pleasure

Orange Pleasure Courtesy of Chef Łukasz Moneta

Courtesy of Chef Łukasz Moneta

Orange Pleasure

Chef Łukasz Moneta won the Acqua Panna Award for Connection in Gastronomy for the Central Europe region. 

28 September, 2020
Average: 4.3 (4 votes)

Type of dish

Season & Occasion

serves for

6

total time

2 HR 30 MIN

ingredients

Clementine meringue
Egg white
70 g
Caster sugar
70 g
Sugar
70 g
Clementine zest
1
Clementine curd
Clementine juice
90 g
Fresh lemon juice
40 g
Fresh lime juice
40 g
Sugar
100 g
Clementine zest
2
Egg
3 large
Gelatine sheets
3 pcs
Butter
170 g
Kumquat chips
Sugar
200 g
Water
200 g
Kumquats
12
Candied kumquat
Kumquats syrup
Clove
4 pieces
Cinnamon
4 g
Anise star
1 piece

Orange Pleasure is a very fresh and balanced desert - simple, refreshing and colourful and with strong note of clementine. It is perfect for christmas time.

Follow each step of young chef Łukasz Moneta's recipe and try it at home.

Step 01
preparing meringues Courtesy of Chef Łukasz Moneta

Courtesy of Chef Łukasz Moneta

For the clementine meringue

Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until the sugar dissolves.

Once all the sugar has been added, continue to whisk on high for 3 mins.

Add sifted castor sugar and mix gently.

Step 02
adding clementine zest Courtesy of Chef Łukasz Moneta

Courtesy of Chef Łukasz Moneta

Combine with clementine zest. 

Step 03
baking meringue Courtesy of Chef Łukasz Moneta

Courtesy of Chef Łukasz Moneta

Spread on non-stick baking paper into a thin layer. Bake in oven for 2 hours at 70 degrees Celsius. Cool it and transfer to airtight container.

Step 04
clementine curd Courtesy of Chef Łukasz Moneta

Courtesy of Chef Łukasz Moneta

For the clementine curd

In a Thermomix, combine all ingredients without gelatine and butter. Turn on to speed 3 and cook to 85 degrees about 10 minutes, turn off the heating.

Step 05
Adding gelatine Courtesy of Chef Łukasz Moneta

Courtesy of Chef Łukasz Moneta

Add soaked gelatine and cold butter, mixing all the time. Sift through a sieve and cool in fridge for about one hour .

Step 06
preparing the piping bag Courtesy of Chef Łukasz Moneta

Courtesy of Chef Łukasz Moneta

Transfer to a piping bag and keep in fridge.

 

Step 07
cooking the fruits Courtesy of Chef Łukasz Moneta

Courtesy of Chef Łukasz Moneta

Wash fruit, then cut into thin slices and remove seeds. Blanch it and strain.

Step 08
cooking the fruits to make a syrup Courtesy of Chef Łukasz Moneta

Courtesy of Chef Łukasz Moneta

Make a syrup and cook it about 10 minutes. Strain but keep the syrup.

Step 09
kumquat on baking paper Courtesy of Chef Łukasz Moneta

Courtesy of Chef Łukasz Moneta

Put kumquat on baking paper, cover with another slice of paper, and bake in oven at 150 degrees Celsius.

Cool it and transfer to airtight container.

Step 10
Preparing fruits Courtesy of Chef Łukasz Moneta

Courtesy of Chef Łukasz Moneta

Wash fruit, cut into four parts, and remove seeds. Add to kept syrup with spices, and simmer for one hour. Transfer to container and cool it down.

Step 11
Cutting clementines Courtesy of Chef Łukasz Moneta

Courtesy of Chef Łukasz Moneta

Carve out the clementines segments.

Step 12
lemon werben Courtesy of Chef Łukasz Moneta

Courtesy of Chef Łukasz Moneta

Prepare lemon verbena, tear the leaves and put into ice water

Step 13
Plating Courtesy of Chef Łukasz Moneta

Courtesy of Chef Łukasz Moneta

The Plating

Firstly, put curd on the plate in a few places, then place the segments, kumquat confiture and chips, and add the meringue and lemon verbena lives at the end. This desert should look complicated, but in reality it is super quick and tasty .

Forest Salad Courtesy of Chef Marcus Gericke

Forest Salad

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