At this time of the year, I always seem to have a glut of oranges lurking in the fruit bowl along with the satsumas, clementines, mandarins and tangerines. Luckily though, orange is my favourite colour so I often look over at them just to perk me up with their bright cheeriness. But, they often don’t get eaten, until now – served with these chocolate ripple meringues.
I cannot bear waste at all so am always trying to find novel ways of using up the fruit and veg that is on it’s last legs. I have discovered a very clever use of orange zest that I had never seen before. If you’re thinking what about the juice? Well that either gets squeezed and drunk by the children straight form the squeezer or it gets frozen in ice cube trays and eaten by the children as a mini lollys!
The idea came from Dan Lepard’s “Short & Sweet”, which arrived on my doorstep last week. I noticed a recipe for Lemon sherbet and thought , hey, I used to love those Lemon sherbet fizz sweets when I was little, I need to make that NOW! Just like every other recipe in this stupendously good book.
But, I only had oranges. Hmmm, surely they would work just as well?? They did and the smell is something else. You have to leave the sherbet to dry in the fridge overnight. The smell the next day is really zingy. I think it would make a superb ice cream flavour if I had an ice cream maker to try it in!
I decided to use the orange sherbet in the “We Should Cocoa” challenge this month. I have combined it with Dan Lepard’s chocolate meringue recipe, handily just above the sherbet recipe in his book, p.445.
Chocolate Ripple Meringues with Orange Sherbet
Ingredients :~ Makes 6 to 8
For the meringues :~
3 large egg whites
125g caster sugar
50g icing sugar
100g dark chocolate melted
Pre-heat the oven to 120 degrees or 100 degrees for a fan oven.
Whisk the egg whites until they form soft peaks.
Add the caster sugar 1tbsp at a time until the mixture is thick and glossy.
Sift and fold in the icing sugar.
Add the dark chocolate and fold in gently so that the mixture keeps the ripple effect
Spoon meringues on to a baking tray or two lined with baking parchment.
Sprinkle generously with the orange sherbet.
Bake for 1 and 1/2 hours approx.
For the Orange Sherbet :~
Zest of 1 orange
50g caster sugar
Grate the zest of 1 orange and mix it with the sugar.
Leave it uncovered in the fridge overnight on a tray/plate.
Break the sherbet up with your fingertips before using.
There was some leftover sherbet which I used to sweeten the sliced oranges as mine were quite sour. I think the sherbet would work well as a topping on cookies and shortbread too. When I do buy an ice-cream make, my first flavours to try will be orange and lemon sherbets. Mainly because I love the name!